Banquets of the nations

Cover the fillets with a thin coating of this mixture, and wrap up each neatly in a piece of pig's caul ; grill over or in front of a moderate fire for about half an hour, being careful not to scorch the fillets. Serve with boxty, a shallot and parsley sauce in a sauce-boat, and parboiled potatoes cut in thin slices and fried in dripping. Shallot and Parsley Sauce. Put in a pan a breakfastcupful of melted salt butter in which a teaspoonful of cornflour has been mixed, half a small teacupful of vinegar, a teaspoonful of chilli vinegar, a tablespoonful each of finely chopped parsley, shallots, and one green onion. Bring to the boil, and serve in a sauce-boat. If too thick, add a little hot water. Boxty. (Potato Cakes or Dumplings). Clean, parboil, and grate one pound of potatoes ; mix with this four ounces of flour, a little salt and pepper, and sufficient milk to make a thick batter. Fry portions of it in a pan with a little hot dripping on a gentle fire till both sides are a golden brown. Cut into squares or triangles. They should be a quarter of an inch thick. Another Way. Proceed as above, using less milk, and thus make the mixture into a dough that you can just handle. Flour the hands, and make small round balls about half the size of tennis balls. Drop them into boiling salted water, and when they rise to the top continue the boiling with the lid on the pot for thirty minutes. After which test one, and, if not sufficiently cooked, continue boiling till they are. Boiled Beef, Greens, and Dumplings. Take eight pounds of brisket of beef which has been four or five days in a mild pickle. ; wipe it dry, and put it in as much water as will cover it, along with a sliced carrot, two large quartered onions, four bay leaves, twenty peppercorns, and a dessertspoonful of sugar. Bring slowly to the boil and skim very carefully ; add a cupful of cold water and skim again ; repeat this twice, and then put on a slow fire to boil very slowly for three or four hours. Boil in separate waters some carrots, turnips, and curly greens. Dish the meat, and garnish with the carrots, turnips, and greens — the former cut into neat pieces and the latter broken into branches. Serve with suet dumplings and potatoes boiled in their jackets. ■ Suet Dumplings. Take half a pound each of dried flour and minced beef kidney suet, a teaspoonful of salt, and a quarter teaspoonful of pepper ; mix all together. Make a well of the mixture, and put in a little water, and make a dough sufficiently firm so that it will not stick to the sides of the bowl. Break off pieces double the size of a large walnut, and roll round with the hands. Put them into boiling salted water, and boil steadily for three hours. A large one may be put in a cloth dipped in boiling water, and tied up, leaving room to swell. Braised Belfast Ham.