Banquets of the nations

For the European table only use pepper and salt, and grill in front or over the fire. Served with grilled bacon to breakfast or luncheon. Kofta. (Chicken Balls). Take a raw minced chicken, pound it to a fine paste, season with a teaspoonful of ground coriander and salt, half the quantity of aniseed and red chillies. Mix with a little milk curd, make into balls, and fry in ghi or clarified butter. Kalva. (Liver.) Cut one pound of lamb or calf's liver into pieces about two inches square and quarter of an inch thick. Shred half a pound of onions, and brown in ghi ; add liver, and toss on fire till lightly browned. Add a teaspoonful each of ground coriander, turmeric, and aniseed, half the quantity of red chillies, and salt, a pinch of sugar, two ounces ghi, four ounces curd, and a cup of water. Simmer very slowly for two hours. There should be a good deal of gravy. Khurma. (Curried Pork). Fry in four ounces of boiling ghi or butter eight ounces of finely shred onions, two ounces of sliced garlic, two ounces of whole cardamoms, two ounces of whole cloves, and a piece of mace weighing about an ounce broken into pieces ; when onions are of a light brown, remove them. Make a paste of four ounces each of ground coriander, cucumbers, green ginger, chillies (one third red and two thirds green), two points of garlic, a teaspoonful of salt, and four ounces of milk curd. Take two pounds of tender pork and cut it into pieces about an inch square and half an inch thick. Put the meat into a pot along with fried condiments (leaving out the sliced garlic) and condiment paste, adding half a cupful of milk curd and a cupful of water ; cover closely, and stew very slowly from two to three hours, or till the meat is very tender. Just before dishing pour in four ounces each of sweet and sour curds, seven and a half grains of musk mixed with two ounces of hot ghi and a pinch of saffron to give a good colour. There should be a good deal of gravy. Beef, mutton, lamb, kid, venison, ducks, and chickens may be cooked the same way. Phulki Laroo. (Gram Pudding.) Grind half a pound of gram (the very small brown bean will do) till it is the size of semolina : mix it with four ounces of ghi and half a pound of castor sugar. When the ghi and sugar are melted and well mixed with the flour by stirring them over the fire, add a pinch of cinnamon, one teaspoonful of ground cardamoms, and half a teacupful of milk curd ; give a good stir round and simmer at the side of the fire till it is a soft moist mass. Take portions in the hands and mould into balls as large as tennis balls, on the top of which sprinkle finely sliced pistachios and sweet blanched almonds ; or you may pour the mixture into a dish and spread the pistachios and almonds on top. Naryal Pittas. (Cocoanut Croquettes.)