Banquets of the nations

After this cup of soup has been taken from the pot stir into it the blood of a duck, also the spices, sugar, salt, and red currant jelly. Heat up, and stir ; let it boil well so that the gravy is reduced, and a quarter of an hour before serving add the port wine, lemon juice, and the dumplings, and again heat up. Strain, and serve with stewed parsnips, and the dumplings. Stewed Parsnips. Take nice tender parsnips, cut them in round slices, which put in a stewing pot in layers, sprinkling some sugar, flour, and a little butter, and a pinch of salt between each. Pour a pint of white stock over and simmer for two hours, giving the pot an occasional shake. Bobotee. (Curried Mince.) Two pounds of meat, two onions, a large slice of white bread, one cup of milk, two eggs, two tablespoonfuls of curry powder, a dessertspoonful of sugar, two tablespoonfuls of the juice of one ounce of tamarinds soaked in half a pint of boiling water, six or eight finely chopped almonds, and a lump of butter. 1 1 Mince the meat, soak the bread in milk, and squeeze out dry. Fry the onions in a tablespoonful of butter. Mix all the ingredients, curry powder, sugar, salt, tamarind juice, etc., with the fried onion. Now mix all with the meat and soaked bread. Mix one egg with the mixture, whisk the other with some milk, and pour over the whole, after being put into little cups with a lemon or bay leaf stuck into each. Put them in the oven to bake, and send to table in the cups. Serve with rice. Blatjang. (Savoury Condiment.) A handful of red chillies ground fine, forty sweet blanched and skinned almonds, a tablespoonful of apricot jam, two small onions shred very fine, a point of shredded garlic, and two bay leaves. A teaspoonful of salt, and two tablespoonfuls of lemon juice. Mix all well together, and serve with meats. Gesmoorde Hoender. (Stewed Chicken.) A young fowl, two large white onions, a little nutmeg, white pepper, a green chilli, salt, two ounces butter. Fry your onions a golden brown in a good bit of butter. Then cut the chicken in nice little joints, brown in the butter, first removing to one side the browned onions. It must be done quickly. Then add the onions, a pinch of nutmeg, a dust of pepper, and half a cup of white stock ; let it simmer for an hour Just before dishing, add a green chilli cut up. Toss it about well. Should the chicken look dry, add a little stock. Serve with rice dumplings. Rys Kluitjes. (Rice Dumplings.) Wash and boil one pound of rice as if for curry, only not quite so dry ; let it cool, mix with three spoonfuls of flour, two eggs, and one and a half tablespoonfuls of melted butter ; a little sugar, ground cinnamon, and a pinch of salt ; roll in sugar loaf shapes (about eight or nine from this quantity), dust with flour, and put into boiling water. When cooked they rise to the top. Serve with apricot sauce. Apricot Sauce. Put two ounces of apricot jam, one gill of water, and an ounce of butter in a pan, and when thoroughly mixed and boiled up pass through a sieve. Put back again in the pan with two glasses of sherry and a pinch of sugar. When boiled up, thicken to a thin cream consistency by adding a little Indian corn flour first dissolved in water. KWARTEL KERRIE EN PATATAS. (Curried Quails and Sweet Potatoes.)