Banquets of the nations

Beat one whole egg and the white of another ; add a dessertspoonful of fine sugar and four cardamoms ground to a powder. Stir in two large cups of fresh breadcrumbs. When well mixed flour the hands and make into balls the size of small walnuts. Plunge them into boiling water two or three at a time, so that the water may not come off the boil, and cook for twenty minutes. Torskhuvud och Skolder. (Dressed Cod's Head and Shoulders.) Rub the fish with salt overnight, taking off the scales, but do not wash it. When to be dressed, wash it clean, then quickly dash boiling water over the upper side, and with a blunt knife take off the slime which will ooze out, taking great care not to break the skin. Do the same to the other side of the fish ; then place it on the strainer, wipe it clean, and plunge it into a large pan of boiling water with a handful of salt and a half-pint of vinegar, and boil slowly from thirty to forty minutes. After draining, slide it carefully on to a deep dish and brush with yolks of eggs, over which strew fine breadcrumbs, grated lemon peel, pepper and salt. Stick numerous bits of butter over the fish, and set it before a clear fire, strewing more crumbs, lemon peel, and minced parsley over it, and basting with the butter. Wipe clean the edges of the dish in which the fish is crisping, and pour the half of the sauce around it, serving the rest in a tureen, Garnish with fried oysters, small fried flounders, and pickled samphire, or slices of lemon. White Sauce. Take a quart of veal or beef stock in which onion, carrot, and turnip have been boiled ; thicken it with butter kneaded in flour, strain it, add half a hundred oysters nicely picked and bearded, and a glassful of their liquor, two glasses of Madeira or sherry, the juice of a lemon, and the hard meat of a boiled lobster cut into small pieces, the soft part pounded. Boil for five minutes, and skim well. Fisk Pudding. (Fish Pudding.) Pound in a mortar till smooth half a pound of sole, with two tablespoonfuls of fish stock made from the trimmings. Pass it through a fine wire sieve. Mix it with half a pint of switched cream, and season with white pepper, grated nutmeg, and salt. Have ten zephyr-moulds well buttered ; fill them three-quarters full with the mixture, put them on in a stewpan with a little boiling water in the bottom, covered with buttered white paper cut exactly the size of the pan, and steam slowly for twenty minutes, without boiling. Turn out and dish, and serve with lobster sauce. Bream, cod, haddock, ling, plaice, and whiting may be cooked the same way. Lobster Sauce. Take half a pint of white sauce (milk, butter, and flour), add to it a glass of burgundy, and small pieces of lobster; season with pepper, salt, a pinch of mace, and last of all a squeeze of lemon. Kalffrikasse. (Fricassee of Veal.) The breast is the part to use. Cut it into two-anda-half-inch squares, lay them in a stewpan, season with salt and pepper, and just cover with warm water ; place the pan over a moderate fire, and when on the point of