Banquets of the nations

Sopa Nacional. (Soup National.) Simmer some crusts of bread (trimmed as if for soup) in some stock of the olla. Prepare some escalopes of fat livers, a plate of cocks' combs and kidneys, and a dozen of very small hard-boiled eggs. Cook the liver, cocks' combs, and kidneys in reduced Espagnole sauce, drain them and dust with flour, dip them and the eggs in the yolk of an egg, and fry a fine colour. Clear the soup and pour it over the garniture, which you have first put into the soup tureen. Bacalao a la Viscaina. (Stewed Cod and Tomatoes.) Soak two pounds of dried cod for two or three hours, and allow to dry ; repeat this process till the fish is quite soft. Place it in water and simmer very gently for an hour and a half. Then remove all bones and skin, and cut into neat pieces, which place in a pan with half a cupful of good oil, four sliced tomatoes, a sliced onion, and a little cayenne. Simmer very gently at the side of the fire till the fish is sufficiently cooked, but be sure not to boil, otherwise it may either become hard or stringy. Strain the gravy and mix in a little crayfish cullis. Olla Podrida Risto. (Stew.) Take some of the different meats and vegetables that the olla podrida soup (rice soup) was made of, and arrange them neatly on a dish and keep warm. Then reduce a quantity of the soup to a semi-glaze, and pour over the meats and serve quickly. Surround with a border of rice, accompanied with a sauceboatful of Madeira tomato sauce. Chuletas de Tocino y Salsa Catalan. (Pork Cutlets and Catalan Sauce.) Cut up six pork cutlets ; pare, beat, season, and broil them over a good fire fourteen or fifteen minutes ; dish up, and mask them with Catalan sauce. Catalan Sauck. Chop one onion, put it into a stewpan with a dozen blanched cloves of garlic, and some oil ; colour them gently, and moisten with a little broth, which reduce to a glaze. The garlic should now be done. Moisten anew with a little thickened gravy ; let the sauce SPAIN (North) boil, add to it a pinch of chopped parsley, a little cayenne, a little shred mint, the pulp of a lemon and two bitter oranges (peeled) in quarters. When ready to serve the sauce, add a tablespoonful of good mustard diluted with Madeira. Apio al Jugo. (Stewed Celery.) Cut two heads of celery into pieces about four inches long ; wash these well, put them into a saucepan of water; parboil, drain, and put them into another stewpan with a small quantity of oil, and toss them over the fire for a few minutes. Add a large apple cut in slices, and an orange skinned and freed from pips ; pour over sufficient beef or mutton gravy to moisten, and simmer gently at the side of the fire until the whole is quite done. Take out the pieces of celery, put them on a dish, pour over the sauce (to which has been added the yolk of two eggs), pass through a fine sieve, and serve with the pork cutlets as a separate dish. Tomate Toreador. (Stuffed Tomatoes.)