Banquets of the nations

Let the mixture cool, then make a good puff paste, cut in squares, and put some of the mixture in the middle, fold over three-corner ways, press the edges, brush with the yolk of an egg, and fire in oven. Arrange them on a hot dish, and garnish with fried parsley and sliced lemon. Serve with them in a sauceboat some good brown game sauce. Game Sauce. Take a spoonful of the dripping which came from the venison when roasted (a cupful of good game stock will do as well). Put on the fire with some browned flour, 'a bit of butter, two glasses of claret, and dessertspoonfuls of red currant jelly, a little salt, cayenne, a squeeze of lemon. Bring all to the boil, and, if necessary, pass through a tammy cloth. T3X To Roast a Swan. Take three pounds of beef, beat fine in a mortar, Put it into the Swan — that is, when you have caught her. Some pepper, salt, mace, some nutmeg, an onion, Will heighten the flavour in Gourmand's opinion. Then tie it up tight with a small piece of tape, That the gravy, and other things, may not escape. A meal paste (rather stiff) should be laid on the breast, And some whited brown paper should cover the rest. Fifteen minutes at least ere the Swan you take down, Pull the paste off the bird that the breast may get brown. The Gravy. To a gravy beef (good and strong) I opine You'll be right if you add half-a-pint of port wine : Pour this through the Swan — yes, quite through the belly, Then serve the whole up with some hot currant jelly. N.B. — The Swan must not be skinned. " Old Monk." Another Recipe. Take two pounds of rump steak, chop it fine, season well with spice, a piece of onion or shallot, and butter. Rub the breast both inside and outside with beaten cloves, then stuff with the above, taking care to sew the bird up carefully, and to tie it up very tightly on the spit, so that the gravy may not escape. Enclose the breast of the swan in a meal paste, after which cover the whole bird with paper well greased with beef dripping. About a quarter of an hour before the bird is taken up, remove the paper and the paste, baste well with butter and flour till brown and frothy. A swan of fifteen pounds weight requires about two hours' roasting, with a fire not too fierce. N.B. — The swan must not be skinned. Roast Beef and Yorkshire Pudding. Roast a sirloin in the usual way, and make and cook the pudding as follows : — Put two tablespoonfuls of flour into a basin, with two eggs, a pinch of salt, and two ounces of milk, mix well together with a wooden spoon, then add six ounces of milk by degrees. You have previously set a shallow tin dish under the piece of roasting beef before the fire, an hour before serving pour in the batter, leaving it under the meat until quite set and rather browned upon the top, then turn the pudding over upon the dish you intend serving it upon, and again place it before the fire until the other side is rather browned, when it is ready to serve with the meat. Roast Pheasant. Take a well hung pheasant (cock for preference). Pluck, draw, and wipe the outside as well as the inside. !33