Banquets of the nations

Let it go gently at the corner of the stove, skim it, and after an hour's boiling take off the fat, and after another hour and a half again skim it, and pass it through a tammy ; stir it occasionally with a spoon, that the surface may not be covered with a skin formed by the action of the air. Thus attended this should be an Espagnole of a good flavour, though not salt ; its colour a clear lively red, although light. Asado de Abutarda. (Braised Bustard.) Hang till tender but not "high" ; then dress, and remove tip of wings, and cut off the neck; divide the thighs from the back, and the back from the breast; lard them with fat bacon, season with pepper, salt, aromatic spices, and a crushed point of garlic ; put in an earthen pan, pour over half a pint of wine vinegar, and soak for twenty-four hours, turning every few hours. Line the bottom and sides of a stockpot with thin layers of fat bacon, slice a few small onions and a couple of carrots over the bacon, on which lay two calf's feet blanched and boned. Sprinkle with a pinch each of cloves, peppercorns, and aromatics, and then put on top of all the backbone, legs, and breast, previously drained ; again sprinkle with spices, moisten with white wine to about half their height, and cover all with thin slices of fat bacon, and close the lid very carefully. Put the stockpot in hot ashes to about half its height, and let the bird stew for six or seven hours, when it ought to be quite tender. Dish the pieces of bird neatly, and garnish with the vegetables and calf's feet. Strain the stock, and remove all the fat very carefully, thickening with half a pint of Spanish sauce, and pour over the meat. Serve with slices of potatoes fried in oil. Spanish Sauce. Cut into moderate-sized pieces some veal and trimmings and giblets of fowl, put them into a saucepan with a slice of ham and a little butter, and fry them till brown ; SPAIN (North) then put in half a pint each of white wine and demipartridge cullis, and the juice of a lemon. Let the sauce simmer by the side of the fire for a few hours, then strain it through a fine hair sieve, skim off the fat, put it in the saucepan again, and thicken it over the fire with a little more partridge cullis unreduced. It is then ready. Ensalada. (Salad.) Bleach two heads of endive, and arrange them in a mound in the middle of a dish ; peel four rather large tomatoes, divide them in sections, and place them round the endive. Boil some eggs hard, and when cold cut them into halves ; scoop the yolks out carefully, being careful not to break the whites, and put them in a mortar ; pick some shrimps or lobster, and put them in the mortar with the yolks, and pound to a paste. Fill the hollow of the whites with the paste, level it off at the top, and arrange them round the tomatoes. Mix together one tablespoonful of water, one tablespoonful of vinegar, four of oil, some salt and pepper, and pour it over the salad. Sprinkle on top very finely chopped leaves of tarragon, chervil, and a little burnet, also some finely chopped chives. Serve immediately the dressing is put in. Leche Crema. (Cream Biscuits. )