Banquets of the nations

Sauer Kraut und Austern. (Pickled Cabbage and Oysters). Press the moisture out of three pounds of sauer kraut, and put it into a pan with one pound of fresh butter, and one breakfastcupful of water. Cover closely, and steam for three hours. Strain any moisture from the sauer kraut, put it in the pan again with a bottle of Rhine wine, and stand at the side of the fire. Let it stew slowly till all the moisture has evaporated. Dish in 1 68 GERMANY (North) a border, and put in the middle the oyster ragout. Liver dumplings, Frankfort sausages, or calf's head may also be used. Oyster Ragout. Make a white sauce of half a tablespoonful of fine flour, two ounces butter, two tablespoonfuls of white cullis, the liquor of twenty-four oysters, salt to taste, the juice of half a lemon, grated nutmeg, and the yolks of two eggs. Make the sauce in the bain marie, so that the eggs may not curdle, and, when very thick, plump in two dozen bearded oysters, and just bring to boiling point, and serve. Berliner Schnitzel. (Veal Cutlets). Cut two pounds of very tender fillet of veal into neat steaks about four inches long, three inches broad, and half an inch thick. Beat them well, then dip in beaten egg and breadcrumbs. Fry in butter a golden brown. Dish, and put a squeeze of lemon on each. Fry eggs equal to the number of fillets, trim them neatly, and place one on each of the fillets. Serve with pancakes and celeriac. Lamb or mutton chops may be cooked the same way. Selerie Salat. (Celeriac Salad.) Peel and cut a fresh celery-root into fine shreds, and soak it in water for a quarter of an hour. Peel and boil four truffles for three minutes in a little Madeira wine. Rub the inside of a basin with a clove of garlic, put in it the yolks of four or five eggs, and mash them to a smooth paste with a spoon ; then add one teaspoonful of mustard, one teacupful of oil, a little vinegar, and some pepper and salt. Drain the celery roots and truffles, and mix them with the eggs. Turn into a salad-bowl, sprinkle over a little chopped tarragon and cloves, and serve. Puffer. (Potato Pancakes). Boil some potatoes, grate and pass through a sieve, and mix with them a good seasoning of grated onions, pepper and salt to taste, and some whipped eggs and milk. Fry the mixture in butter similar to the way you would do small round pancakes, and serve hot with a salad. Gebackene Schwetnebrust. (Baked Breast of Pork.) Take a breast of pickled pork, four or five pounds in weight, cut it open and stuff with dried fruits, such as prunes, apples, pears, apricots, etc., which have been steeped for some time. Sew up, and make into a good shape. Put in a pan on the top of some cut carrots, onions, and celery root, and pour over melted butter. Then put breadcrumbs over, and bake in the oven for two to two-and-a-half hours, and serve with potato dumplings and brown or a sweet sauce. GERMANY (North) Brown Sauce. Strain the fat off the gravy and dust some flour on the glaze which will be sticking to the bottom of roastingpan after you have removed the vegetables. Cook till brown, then add some boiling water, and make a good rich gravy of the consistency of thin cream. This sauce may be made the same way from any roast or baked meats, and is very good with roast veal. Sweet Sauce.