Banquets of the nations

Break a large fleshy knuckle of veal into small pieces and steep in water for a few minutes, after which dry and brown in good fat. Put them in a pot with four or five quarts of water ; add a little salt, skim very carefully, bring it to the boil, and at once remove to the side of the fire and simmer gently for three or four hours ; skim it again, and add two sliced carrots, half a turnip sliced, four onions cut in halves with a clove stuck in each half, 209 o a parsley root, a celery root, a bunch of fine herbs, some pepper, and more salt if necessary. When the vegetables are cooked, strain and clear the stock. Bring it to the boil and thicken with a little flour. Put in a pinch of grated nutmeg and some sorrel tossed in butter ; skim once more, and pour it into the tureen containing some blanched and chopped chervil, and three plates of small potato quenelles. Potato Quenelles. Roast in the cinders six large potatoes, washed and surrounded with paper ; peel carefully, and pound them with four ounces of fresh butter, a little salt, pepper, nutmeg, six yolks of eggs, and a little double cream ; rub this through a sieve ; form into small round balls, lay on buttered saute-pan, and simmer slowly in stock for some minutes, without letting them boil. These may be eaten as a separate dish. Gekookte Zalm. (Broiled Salmon.) Cut some thin slices from the tail end of a small salmon, and rub them over with salt. Cover a gridiron with bay leaves ; put the slices of fish on them and broil over a moderately clear fire, turning them when done on one side . Pour almond sauce over the fish, and serve with potatoes. Almond Sauce. Blanch and peel four ounces of sweet almonds, put them in a mortar with a clove of garlic, and pound together. Crumb a small piece of bread, which soak in water, squeeze it, and mix with the pounded almonds, pour in two or three tablespoonfuls of melted butter, season with a little salt, and pound the whole together. Mix sufficient lemon juice with the mixture to make a sauce, stirring it till quite smooth. Gefarceerde Snock. (Baked Pike and Eel Pudding.) Boil a pike about two pounds in weight, and half a pound of eels. When cold skin and bone them (be careful in doing the latter), and put them twice through the mincing machine ; add four ounces of pounded coarse biscuits, half a chopped onion, the yolk of three eggs well beat in pepper and salt, and a suspicion of nutmeg. Mix all the above thoroughly, and shape in the form of a fish, and imitate the scales with a sharp knife, and place on a well-buttered dish. Pour melted butter over the fish, and strew some breadcrumbs on it. Put a couple of glasses of hock in the pan (not on the fish) with a good piece of butter, and bake from half to three-quarters of an hour. Drain the liquor and add it to a good white egg sauce, or add the following sauce to it. Egg Sauce. Boil three or four eggs for a quarter of an hour. Dip them in cold water, and roll them quickly under your hand to make the shell come off easily. Cut the yolks by themselves into little half-inch cubes, and cut the white of one egg in the same manner. Stir first the white and then the yolk into thinnish melted butter in a tureen. Ossenhaas (Fillet of Beef.)