Banquets of the nations

Cut some nice thin fillets of turtle, which soak in two waters. Partially fry the fillets and let them cool. Scrape a cocoanut, put a teacupful of boiling water into it, rub it well, strain, and put it aside ; put in two spoonfuls more of water ; strain this also ; cut up three or four green chillies and as many onions as you like, with a point of garlic. Fry them with a little cooked oil, and whilst frying put the last straining of the cocoanut water in with the ingredients till it is dry ; add the first water of the nut, along with a good fat pigeon, and pour the whole over the fish with some vinegar, a teaspoonful each of ground turmeric, cumin, coriander seeds, and ginger, whole pepper, and salt to taste. Stew gently for two or three hours, till quite tender, then strain and thicken with a glass of red wine and flour. Eat with potato, shrimp, or vegetable sambals (chutnies) . Gulei Daging Kambing. (Curried Mutton.) Wash a cauliflower, and pull it into small branches. Put two ounces of oil into a stewpan with one heaped tablespoonful of curry powder, and stir them over the fire until mixed ; add two peeled and chopped onions and one chopped sour apple. Fry them until tender, then put in the pieces of cauliflower with one pint of fresh picked boiled shrimps, and stew them at the side of the fire for an hour and a half, shaking the saucepan constantly and adding more oil if necessary. Put in some slices of mutton, allowing time for them to get cooked through. When ready squeeze in the juice of a lemon, arrange the slices in a circle on a hot dish, turn the cauliflower and other ingredients in the middle, and serve very hot with boiled rice, chutnies, etc. Gulei Sayor. (Curried Vegetables.) Take twenty French beans, four new potatoes, and nine ounces of green peas ; divide each bean into three pieces, and throw into a bowl of water ; divide each potato into four pieces, and throw into water ; shell the peas ; wash all thoroughly, put into a colander to drain, and cook with the following condiments : — One and a half ounces of mustard oil, four teaspoonfuls of ground onions, half a teaspoonful of ground chillies, a quarter of a teaspoonful of ground turmeric, a quarter of a teaspoonful of ground garlic, one teaspoonful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments ; when these are quite brown put in the vegetables and salt ; let the whole fry, stirring it well ; then add the water, and allow it to simmer over a slow fire until the vegetables are quite tender. Gulei Hayam sama Chempadak. (Curried Chicken with Vegetable Marrow.) Take a large tender chicken, and divide it into sixteen pieces ; get a quarter of a vegetable marrow, remove the skin and the part containing the seeds, then cut it up into sixteen pieces of about two inches square, and steep in water.