Banquets of the nations

Take about two pounds of pork, cut in one-inch squares. Fry them amongst the spices, etc., then put a breakfastcupful of cocoanut milk in, cover, and stew slowly. When the meat is cooked, put in four ounces of ground almonds. Cook for a little, and pour off the fat, then add a large cupful of " Piquante " sauce, and let the pan remain on the fire for other ten minutes, and serve with boiled rice. Keng Nok Jah. (Curried Guinea-Fowl.) Take two ounces of lard, and when bubbling put in two ounces ground onions, one teaspoonful of ground large chillies, a quarter of a teaspoonful of ground garlic, StAM a teaspoonful of roasted and ground coriander seeds, a teaspoonful of ginger, a pinch of cayenne, four teaspoonfuls of ground cocoanut, and a teaspoonful of salt. Fry all these, but do not char, then take the breast fillets of two guinea-fowl, and fry in the above. When cooked, remove the meat, strain the gravy, of which there must be very little, return it and the meat to the pot along with two cupfuls of sauce made as noted underneath, and bring to the boil. Pour all over the pieces of guinea-fowl, and serve with rice. Poivrade Sauce. Wash and shred half a head of celery, two onions, two carrots, two leeks ; put them in a pan with two ounces of lard or butter, same quantity of chopped ham, half a clove of garlic, a dozen peppercorns, three cloves, half a blade of mace, a bunch of fine herbs, two tomatoes sliced ; fry till a light brown, then put in half a tumbler of vinegar, and boil till very little liquid left, after which stir in an ounce and a-half of flour, and a pint and a-half of stock. Mix well, and simmer at the side of the fire for an hour. Strain through a fine cloth. When used for European cookery keep out the garlic and lard. Nua Sai Phat. (Curried Venison.) Cut in pieces twice the size of dice as much fresh venison as will fill two teacups. Extract the juice of pieces of green ginger with salt. Slice ten small button onions, and put all the above in a pan with three tablespoonfuls of lard, seasoning with a little coriander and caraway, a sliced large green chilli, and a pinch of sugar. Fry all together, adding salt to taste. Serve with boiled Keng Sieng Chee. (Kidney Soup.) Cut up four sheep's kidneys, a heart, and half a pound of liver into small dice, season with a good pinch each of pounded cumin, coriander, and rosemary seeds, also a pinch of ground cloves and cinnamon, pepper and salt, a large onion chopped up, and some minced parsley ; fry all these for about ten minutes in five ounces of lard ; add two quarts of well-seasoned brown stock, bring to the boil, skim very carefully, put in three tablespoonfuls of rice, and boil till quite tender, then strain ; pound the heart and liver and half of the rice in a mortar, which pass through a fine hair sieve ; stir this into the stock along with the pieces of kidneys and the other half of the rice ; make it very hot, but do not boil, and serve at once. It must be rather thick. For European cookery leave out the rice, cumin, cinnamon, and pounded heart and liver, but add other four kidneys cooked and cut in dice. Before dishing, strain and clear, then put in the pieces of kidneys. Seang Kaya Phak Thang. (Custard Pumpkin.)