Banquets of the nations

Beat a quarter of a pound of butter to a cream, then add some pepper, salt, nutmeg, and a scraped onion. Boil one pound of small potatoes in their jackets ; when cold, peel and slice them. Remove the skin and bones of one pound of cod, and cut into small pieces. Mix the creamed butter with the potatoes and fish, and simmer very gently for ten or fifteen minutes. Ling, hake, turbot, sole, haddock, and whiting, may be cooked as above. Bentose Fugler. (Boneless Birds.) Cut some steak in thin slices about one and a half inches broad and three inches long. Spread some well-seasoned forcemeat over them, and put a small piece of pork which has been rubbed in spices and herbs in the middle ; roll up, and tie with a piece of string. Brown some butter and fry a sliced onion in it, then brown the beef olives, after which pour in sufficient brown stock to cover the olives, and simmer for a couple of hours. Strain and reduce the stock, and finish with some brown onion sauce. Brown Onion Sauce. Cut four ounces of good bacon into small dice and fry lightly in a pan. Mince the same weight of shallots, and fry a light brown. Stir in a tablespoonful of flour, which also brown, being careful not to char any of the ingredients. Now add a couple of breakfastcupfuls of brown second stock and a cup of good malt or wine vinegar, and boil for five minutes. Finish with a little pepper and salt, and a small pinch of sugar. When making this sauce you must keep stirring from the time you put in the bacon till you remove the pan from the fire. It must be the consistency of good cream. It too thin, add a little more flour; and if too thick, add a little more water. Strain and serve in a sauce-boat ; or it may be eaten (without straining) to boiled potatoes. NORWAY Stuvet Kalv. (Stewed Veal). Cut some veal into small slices about half an inch thick, season them with salt and pepper, put them on a gridiron, and turn the meat frequently over a moderate fire, or in front of one, till nicely browned. Put them in a stewpan with a couple of fried onions, one peeled clove of garlic, a sliced carrot, and two tablespoonsfuls of vinegar ; cover with clear stock broth, put the lid on the pan, draw it over a slow fire, and simmer for two hours or till the meat is tender. When cooked, put the slices of meat on to a hot dish, strain the gravy over, and serve with vegetables and mashed potato balls. Venison, pork, mutton, lamb, and beef, may be cooked in the same way. Potato Balls. Peel six good-sized potatoes, and boil in water with a teaspoonful of salt. When nearly cooked, pour water off, and steam till quite dry, after which press them through a potato-masher into a pan ; add six mediumsized anchovies which have been cut in small pieces, half a teaspoonful of chopped parsley, half a teaspoonful of French mustard, half a teaspoonful of salt, two saltspoonfuls of white pepper, half a saltspoonful of grated nutmeg, two egg yolks, and half an ounce of butter ; place the pan on the fire and keep stirring quickly while cooking for five minutes. Remove the pan from the fire ; when the mixture is cold enough to handle, divide it into twelve parts, roll them into balls on a lightly floured table, breadcrumb them, and fry in boiling