Banquets of the nations

previously prepared " kascha," then transversely divide the strip in pieces two inches long, roll these pieces up about themselves in such a manner that the strip of meat encloses the kascha. Bind the strazzi with thread, range them one beside the other into a flat buttered stewpan, and sprinkle with a pinch of onion chopped fine. Set the stewpan on the fire, let strazzi fry slightly, add two tablespoonfuls of stock, cover the stewpan, and finish cooking on a very mild fire, with hot embers on the lid of the stewpan. At serving-time dish the strazzi, mix into their cooking stock a little white wine and a little thin glaze, which reduce till it be succulent ; pass it through a sieve, finish with a little chopped parsley, and pour it over the strazzi. Serve with mashed potatoes. Zajac w Smietanie. (Roast Hare with Cream.) Take a fat hare which has been hung from four to seven days, skin, and draw it ; slip off the shoulders, and cut off the forepart to the beginning of the loins ; trim the skin away from the fillets and thighs, and lard them with bacon ; bone the thick part of the thighs so as to bring them close together, securing with string, and running them through with a wooden skewer. Make a stuffing of half a pound of beef suet or six ounces of marrow, some breadcrumbs equal in bulk but not in weight to the suet or marrow, a small quantity of finelychopped parsley and eschalot, a boned anchovy minced small, a teaspoonful of grated lemon peel, half a teaspoon- POLAND ful each of nutmeg, cinnamon, cloves, and sweet herbs, all pounded very smoothly, with salt and pepper to taste. Add the liver parboiled and grated if untainted. Bind the farce with the yolk of an egg, and a very little claret soaked in the crumbs. Fill the hare with this and sew it up; then put it on a roasting pan, sprinkle it with salt, pour over six ounces of melted butter, and place in a hot oven. Roast for twenty minutes, basting very frequently with the gravy, then add a pint of good thick sour milk, and finish cooking, being careful to keep basting till quite finished. When done, remove the hare on to a dish with a well for the gravy. Pour into the roasting pan half a pint of double cream, and the same quantity of well-seasoned demi-glaze or thinned partridge cullis, which boil, stirring all the time with a spoon until reduced and thickened like a light sauce. Strain and pour over the hare, and serve with dumplings. Dumplings. Take four ounces of butter and beat to a cream, then work in separately two whole eggs and the yolks of other two. Add a little nutmeg, half a teaspoonful of very finely-minced parsley, a little salt, and four heaped-up tablespoonfuls of best flour. With a wooden spoon beat all together very thoroughly for at least five minutes. Have a large pot of boiling water well salted, dip a spoon into water and lift a spoonful of batter, which drop into the pot. Continue doing this till all is finished ; see that the water never ceases to boil. When the dumplings rise to the surface continue the boiling for other 497 21 five minutes, or till they are thoroughly cooked, which you can see by testing one. Take them out with a skimmer and keep them hot. What are left over may be lightly fried in butter and served with any kinds of meats. Uformowana Kapusta. (Timbale of Cabbage.)