Banquets of the nations

Get a dozen pinions of good fat pullets ; singe and half bone them, press some farced meat into the hollow; put them into a stewpan with a small chopped onion and some butter, and fry to a pale brown colour ; sprinkle over a pinch of flour, moisten with a little white wine, some browned gravy, or some broth, and stir them over a moderate fire. When about done, add a dozen small scalded and trimmed lambs' sweetbreads, a few small pieces of veal (blanched), and two handfuls of green peas ; continue cooking gently. At the last add to the ragout a few tomatoes which have been cut in halves and roasted with pieces of butter placed on each half, and dish with a border of rice. Pumpkin with Tomatoes. Peel a large piece of pumpkin and remove all the pips. Partially boil it, then drain and wipe it on a cloth, cutting it into small squares. Peel and slice an onion, WEST INDIES put it in a stewpan with a lump of butter, and fry it. Next turn in the pieces of pumpkin, season with salt and pepper, and toss them for a few minutes over the fire. Moisten the pumpkin to the height with tomato puree, and stew it gently till quite cooked. Turn the pumpkin on to a hot dish, garnish with sippets of toast, and serve. Prawn Pillau. Remove the shells from twelve large prawns, and put them in a saucepan with a good hard cocoanut cut up into small pieces. Add a seasoning of onions, ginger, and salt ; pour over one pint of water ; and boil until the whole is done. Take out the prawns and strain the gravy into a basin. Boil four ounces of butter in a saucepan ; add twelve onions cut in slices ; cook to a light brown ; and place them to one side. Add one breakfastcupful of rice to the fat, cook until it is absorbed, then add a few cloves, four cardamoms, six small sticks of cinnamon, ten peppermints, one or two blades of mace, and one dessertspoonful of salt. Pour over sufficient cocoanut milk to cover the rice, and boil gently until the liquor is all absorbed. Place the rice in the centre of a dish, strew over the fried onions, garnish with the prawns and two hard-boiled eggs cut in slices, and serve. Okras Sautes. Prepare twenty-four as for boiled okras. Place in a saute-pan one ounce of butter, one minced medium-sized onion, and a minced medium-sized green pepper. Put the pan on the stove for six minutes until the contents are of a golden colour, and add two raw peeled tomatoes cut into pieces, three tablespoonfuls of Spanish sauce, a pinch of salt, half a pinch of pepper, and one crushed clove of garlic. Put in the okras, cover with the lid, and cook for fifteen minutes, slowly. Turn out on to a hot, deep dish, sprinkle over a teaspoonful of chopped parsley, and serve with plain boiled rice. The latter must be quite dry. Fillet of Widgeon. Draw and truss a brace of widgeon; put a skewer through them, and roast before a good fire for a quarter of an hour, basting with a brush dipped in a little oil. When they are done, salt them a little, slip the fillets off, and put them into a flat stewpan with a little glaze at the bottom. Place them over a brisk fire for a minute so that the moisture of the fillets will evaporate ; then arrange them on a dish in a circle, pour orange sauce over them, and serve. Wild duck and teal may be cooked the same way. Orange Sauce.