Banquets of the nations

Cut up the chickens in joints, put them into a stewpan, with the backs divided in two ; add three or four small onions (whole), a bunch of parsley, a bunch of sweet herbs, and two tablespoonfuls of lard ; then fry the chickens, tossing them till of a nice colour. Sprinkle over two tablespoonfuls of flour seasoned with pepper and salt, and moisten to height with broth ; add a point of garlic, a handful of stoned raisins, and a teaspoonful of ground green chillies. Stir till the sauce boils, and at the first bubbling remove it on to a moderate fire, and put warm ashes on the lid. When the chickens are done add to them the small balls of mince, cover the stewpan, continue boiling gently for a few minutes, then dish them with the balls and two or three of the raisins, and strain the sauce over. Serve with unleavened bread, savoury rice pudding, or plain rice. Narain. (Stewed Mutton.) Ingredients : — One and a-haif pounds back ribs of mutton, four onions, eight large potatoes, two breakfastcupfuls of lentils steeped till soft (about twelve hours), half a tablespoonful of butter, pepper, and salt. Put into a pot the butter, and let it get hot ; then slice the onions and fry them gently in it. Wash the mutton well and joint neatly, and put it in the pot with clean water that hangs about it, along with the lentils. Put the lid instantly and closely on the pot and stew slowly for three-quarters of an hour. Peel the eight potatoes and cut them in slices half an inch TURKESTAN thick, and place them in water. When the meat has stewed for three-quarters of an hour lift the potatoes dripping with water, and pack them and the lentils round the meat ; sprinkle over them a teaspoonful of salt, half a teaspoonful of pepper, and replace the lid closely and quickly, and stew for three-quarters of an hour. It must be cooked slowly else it will burn. The whole is cooked by steam. Put chops in the middle of an entree dish, and garnish with sliced boiled carrots, not forgetting the gravy, and brown in a very fast oven. Eat with plain boiled rice, bread, or savoury rice pudding. Kublar Kabab. (Roast Pigeons.) Clean and truss some pigeons in the usual manner, cover the breasts with pieces of fat bacon, and roast, seeing that they are well basted. Serve with bread and butter. Goming Ash. (Macaroni Soup.) Fry in butter a finely-minced onion in a saucepan, and when a light golden colour add six ounces of ham cut in small pieces, a bunch of parsley and fine herbs, and a few peppercorns. Let these cook for a few minutes, then add eight large tomatoes, having the skin and seeds removed, cut in pieces, and drained quite dry. When the moisture from the tomatoes has reduced, pour in a little very strong, well-flavoured broth, cook for a few minutes longer, and pass all through a sieve. Boil one and a quarter pounds of macaroni in salted water ; when quite tender take it out, drain, and put it into a frying-pan with six ounces of butter pulled in small pieces. When the butter is sufficiently melted, add a little pepper, and put the macaroni in a deep dish in layers, with a handful of grated cheese sprinkled over, and a little of the sauce poured over each layer. Sprinkle a little more cheese over the top layer, mask with browned clarified butter, and serve with a good broth in a tureen.