Banquets of the nations

Boil four ounces of oil in a frying pan over a slowfire. When bubbling add half an ounce of sweet red pepper powder and a little water. The fish being filleted, put them on the bottom of a stewpan, cover with chopped green coriander leaves, three points of garlic, breadcrumbs, and salt ; pour half a pint of water on the oil and let it boil for ten minutes. Cool and pour into a stewpan, being careful not to wash the breadcrumbs, etc., off. Keep out the red pepper sediment ; throw it away. The dish will be ready in from twenty minutes to half an hour if kept covered. See that it does not burn. A slow fire is preferable. Serve with sliced oranges. Haman bi-louz. (Broiled Pigeons.) Clean and truss some pigeons, make a stuffing of semiboiled rice and chopped almonds, and season with aromatic spices, pepper and salt, and fry in plenty of butter. When cooked, strain the gravy, add some water, and thicken slightly with a little flour. Blanch some almonds, and put them in the gravy, which serve with the pigeons, along with bread and salt. Kabab. (Grilled Liver.) Cut half a pound of calf's liver into pieces the size of a two-shilling piece, a quarter of an inch thick ; also cut a quarter of a pound of fat into pieces half of that size. Roll all in mixed coriander, cumin powder and parsley, pepper and salt, and thread alternately on skewers. Broil over a slow clear fire. Turn occasionally, and serve (if possible on the skewers) with hot new bread. Haneesha. (Meat Pie). Take a large flat dish, which line with rich flaky puff paste. Mince some meat very fine ; partly fry it in butter in which sliced onions have been cooked. Season with spices, pepper, and salt, and mix in some finely chopped hard-boiled eggs, and place all the mixture in the dish. Decorate with thin narrow strips of paste (just the same as on a cross-bar tart), brush with the yolk of an egg, and put in oven till cooked. F'toor. (Egg and Coriander Soup.) Chop up four onions very fine, with pepper, salt, and a handful of green coriander leaves. Put into a pan with one and a half ounces of strong butter, and add three quarters of a pound of meat cut into dice. Leave all to simmer for about half an hour, watching that it does not burn. Then fill up with two pints of water. Leave it to stew slowly till the meat is tender, then add three ounces of vermicelli. Mix three ounces of flour and the juice of a lemon into a smooth thin paste with water, and pour it in. Boil a quarter of an hour longer, and remove from the fire ; at that moment pour in three eggs well beaten up, and serve. Kesksoo or Sikoo. (Stew with Semolina.) On shaking up semolina in a tray, the coarse grains (fakhar) are taken off as they rise, a double handful being thrown ;into a shallow earthenware pan (gessa) and a tablespoonful of water sprinkled over it. Then a handful 465 2G