Banquets of the nations

Clean and steep two tablespoonfuls of rice, and boil with two breakfastcupfuls of milk, one tablespoonful of sugar, and one teaspoonful of ground cinnamon. When the rice is soft leave till nearly cool, stir in three beaten eggs, pour all in a pudding dish, and cook in a moderate oven. Strew some pounded cinnamon on top before serving. Pag gi chin pa dang shamo. (Pig's Kidneys and Mushrooms.) Put a good-sized piece of butter in a pan, and when bubbling fry a large onion cut in small pieces till browned. Slice some pig's kidneys, dust them with flour, mild curry powder, and salt, and fry in the butter. Chop up some mushrooms, and place the whole in a stewpan with a little stock, and stew till tender. Serve with bread and rice. Yak sha gocpa. (Stewed Yak.) Take about six pounds of the fillet steak from a yak, or large deer, lard it with bacon and raw ham ; salt it, and put it into a kitchen basin. Pack round the meat parsley and celery roots, a carrot and an onion sliced : also a little thyme, basil (if available), bay leaves, cloves, and peppercorns ; cover with table ale, and leave to soak in a cool place till wanted, turning the meat frequently. Put into a stewpan some trimmings of bacon and the vegetables out of the above marinade ; set the meat thereon, pour the marinade over, and add more THIBET beer to cover the lot, and also a few rinds or strips of pork. Set this on the stove to boil, and skim it carefully. As soon as it begins to bubble lay a thickly buttered paper over the meat, replace the lid on the stewpan, and put it in a very slow oven to simmer. In three hours' time turn the meat, and continue cooking for three hours more. It should then be done. Remove the meat, and set it on a dish. Strain through a sieve the stock in which it was boiled, skim the fat off carefully and pour it over the meat ; then cover the stewpan and keep it hot, having first emptied the stock into a second stewpan. Let this boil, and thicken it with six tablespoonfuls of barley flour. As soon as the sauce boils place it on the side to settle, add the grating of an orange peel, the pulp and juice of a lemon without peel or pips, and a bunch of parsley, thyme, and bay leaves. Twenty minutes after skim off the fat again, and strain into another stewpan ; then mix in two tablespoonfuls of crab-apple jelly, and after boiling for a few minutes take it off the fire. Place the beef on a large dish, and pour the sauce over. Garnish the dish with a few thin slices of lemon, and send up separately a small dish of parched rice. Sha-mo gocpa. (Stewed Mushrooms.) Clean some middling-sized mushrooms. Stew in a pan with some good stock, pepper, and salt, and when tender serve with bread. Iadi sha toub. (Hashed Fowls.)