Banquets of the nations

boiling, stop, drain off the water, refresh the meat with a douche of cold water, replace it in the stewpan, and moisten with good broth ; bring slowly to the boil, skimming carefully ; add six ounces of onions, the same of turnip, and a bunch of sweet herbs. Simmer now until tender. Take the pan from the fire, drain off the broth, skim it, lay the pieces of meat on a dish, trim neatly ; turn the broth to a white sauce with an ounce of butter and an ounce of flour, give it a flavouring with mace, pass it through a hair sieve, stir in the yolks of two raw eggs, pour over the meat, place it in a clean stewpan, heat up gently but without actual boiling, and serve. Mushrooms as a rule accompany a fricasse, in which case the peelings are cooked with the stew, and the mushrooms themselves in the sauce, thus flavouring it nicely. Chickens, rabbits, and sweetbreads may be cooked the same way, but with the latter you will remove all fat from the sweetbreads after douching them in cold water. Veal, chicken, rabbits, and sweetbreads a la financiere are made exactly the same as the fricassee, with the addition of cocks' combs, truffles, small white mushrooms, small forcemeat balls and two large tablespoonfuls of double cream. Kokta Hons med Ris och Ost. (Boiled Fowl with Rice and Cheese.) Make a mince with beef marrow, the gizzard and liver of a large fowl, and a little finely-grated breadcrumb, seasoned well with salt and pepper. Bone and stuff a fowl with the mixture, and cover with slices of fat bacon tied on with string. Put it into a saucepan just large enough to hold it, and add a bunch of parsley, two cloves, a few peppercorns, and two smoked sausages ; pour over hot rich broth to about half its height, set the pan on the fire, and boil. Before pouring in the broth, see that it is well strained, and the fat skimmed off. When the liquor has been boiling for five minutes remove the pan to the side of the fire, and simmer the contents for forty or fifty minutes — that is, until done. Put three quarters of a pound of well-washed rice into a saucepan; add (to about three times its height) the liquor from the fowl after it has been well strained but the fat left in, and put it on the fire to boil ; then remove it to the side until the rice is cooked, being careful that it does not dry up ; mix in a large lump of butter, some grated Parmesan or Gruyere cheese, a little grated nutmeg, and a good cupful of white cullis. White Cullis. Cut a piece of veal into small bits, with some thin slices of ham, and two onions cut in four pieces ; moisten with broth seasoned with mushrooms, a bunch of parsley, green onions, three cloves, and mace, and stew for three hours. Take out all the meats and roots with a skimmer ; put in a few crumbs of bread, and let it stew softly for half an hour. Take the white of a fowl or a couple of chickens, and pound it in a mortar till quite smooth. Mix it in the stock and stew ; it must not boil. Your cullis must be very white, but if it is not white enough add half a pound of ground and pounded sweet almonds, and a glassful of boiled milk. Season with pepper and salt, and strain. It may be used for all sorts of white soups. Stekt Svinerigg. (Baked Shoulder of Pork.)