Banquets of the nations

Make a sauce by boiling two spoonfuls of Chili vinegar, two of Harvey's sauce, two of catsup, one of chopped eschalot, ten of plain melted butter, and a teaspoonful of browned flour to just amalgamate the butter, etc., and allow to get cold. 5°5 Vitella assada. (Roast Veal.) Bone a shoulder of veal and stuff with a farce made of half a pound of veal and half a pound of minced ham, a small onion minced, a few sprigs of parsley minced, an ounce of capers, a little grated lemon peel, a pinch of finely pounded thyme, a teacupful of breadcrumbs, a crushed clove of garlic pounded fine, salt and pepper, and the yolk of three eggs. After stuffing sew up the shoulder; put it in a deep pan with slices of fat bacon under and over it. Brown it well ; then put in a sliced carrot, an onion stuck with six cloves, and a pint of good white stock. Baste well and thoroughly. Skim and drain the gravy, heat up with the juice of half a lemon and a wineglassful of port. Arroz doce. (Sweet .Rice.) Boil in a pint of water half a pound of rice well washed and dried. When the water has evaporated add three pints of milk, all sweetened to taste. Boil again till no liquid is left, but be careful of charring. Remove the pan from the fire, and while still hot (but off the boil) stir in the beaten yolks of six eggs, and two tablespoonfuls of orange flower water. Serve on a hot flat dish, and cover with finely ground cinnamon. Rabanauas. (Bread Fritters.) Cut some rounds of bread half an inch thick, soak them in milk. After well soaked, dip them into beaten eggs, seeing that both sides are well covered, and fry PORTUGAL in butter a golden brown. Pound some almonds very fine, and mix with heated honey, which pour over the fritters. Sonhos. (Angel's Dreams.) Half a pint of water, two ounces of butter, one dessertspoonful of white sugar, three or four eggs, fat to fry, Grand Marnier liqueur to flavour, and about half a pound of flour. Boil the butter, sugar, and water, and stir in enough flour to make the mixture stiff enough to leave the sides of the saucepan. When cooked, remove the pan from the fire, add the yolks of the eggs and beat well. When cold, stir in the whites of the eggs whipped to a stiff froth, and fry in spoonfuls in very hot fat or oil. Serve immediately with sifted sugar A split can be cut in each, and a piece of jelly inserted. Cheese is sometimes put in. In that case cayenne pepper is substituted for the sugar. Grand Marnier. Tincture of fresh orange peel, one ounce ; tincture of fresh Tangerine peel, one ounce ; oil of melon, two drams ; oil of orange, two drams ; oil of aniseed, four drops. Mix tinctures and oils with eighteen ounces of spirit 62 overproof ; add same quantity of syrup (a little carmine or sugar browning is added according to colour desired) ; then filter till clear. 5°7 Caramelo Copardo. (Caramel Cream.) Oil a shape lightly but thoroughly. Sprinkle a light coloured caramel inside the shape. Shake well, so that the bottom and sides are all covered and glazed. Stand on ice.