Banquets of the nations

Miveh (Fruit) Dasapeech. (Smoked Cod.) Soak a smoked cod for a night and cut into nice fillets after removing skin and bone. Put the fillets into a shallow buttered tin, pour some melted butter into the dish, cover with paper, and cook in oven for half an hour, and dish. Put some more melted butter into the tin, boil for a minute, pour it over the fish, and serve with boiled rice. Bareh. (Braised Lamb.) Stuff a lamb with rice, onions, plums, herbs, and various spices such as coriander, cumin, sesame, caraway, cloves, and nutmeg. Sew up the carcase, then roast, seeing that the basting is not neglected. Clear the gravy by adding a little water. Serve same in a sauceboat, not forgetting to give a helping of the stuffing, along with boiled rice and lavach. Lavach. (Bread.) Make a dough of flour and water, and roll out as thin as paper in sheets as large as a towel, and bake quickly on an iron. Bedingan. (Stewed Egg-plant.) Cut the stalks of several egg-plant fruit and a piece about the size of a penny off the top of each, then steep them in salted water to extract the bitter juice. Trim off most of the fat from a piece of mutton sufficient to stuff the egg-plant fruit with, and mince the lean. Mix PERSIA with it two tablespoonfuls of finely-chopped onions, half a tablespoonful of finely-chopped mint, half a teacupful of the inside of the fruit, two tablespoonfuls of well-washed rice, and a small quantity of saffron, salt, and pepper. Mix the ingredients well. Stuff the fruit with the mixture, replace their tops, but upside down, lay them in a saucepan with a few small mutton bones at the bottom to prevent the fruit sticking to the pan and burning, squeeze in the juice of two lemons, pour in sufficient broth to cover them, and stew over a moderate fire. When the fruit are soft, and the liquor reduced to a thick consistency, dish and pour the gravy over. Serve with boiled rice and bread. Moorgh. (Stewed Fillets of Chicken.) Braise a couple of young fowls along with pieces of ham, carrot, onion, and two tablespoonfuls of oil or butter ; baste them very carefully. Remove the fillets from the breasts and steam them in a saute pan for fifteen minutes with a pinch of saffron, cinnamon, coriander, salt, cayenne, and just sufficient of the strained gravy to cover, seeing that the lid is carefully closed. Ducks, guinea fowl, partridges, pheasants, and pigeons may be cooked the same way. Khiyar Ambar. (Farced Cucumbers.) Cut two cucumbers in one-inch pieces ; blanch very slightly ; empty them. Fill the hollow with a raw mince of mutton fillets mixed up with a little suet, a pinch of chopped onion, a little parsley, and some tablespoonfuls of blanched rice. The preparation must be seasoned well with aromatic spices. Cook the cucumbers short of moisture, with a little broth and tomato liquor ; then dish the cucumbers, mix a little gravy into their cooking stock, and let it once boil up ; strain, and pour it over the cucumbers, and serve as a separate dish with boiled rice. Yakne. (Mutton Broth.)