Banquets of the nations

Put a slice of raw ham cut into small pieces into a saucepan with one wineglassful each of white wine and stock, one mushroom, a small bunch of herbs, and a sprinkling of cumin and pepper ; reduce over the fire until the liquor is half its original quantity, then strain it through a fine sieve. Put a small lump of butter into another saucepan warm, it, and mix in a little flour ; stir well until it is quite smooth, pour in a little stock, and reduce this to half its original quantity, add the first sauce, pieces of mutton and vegetables, and neat up ; but do not boil. BULGARIA Pestarva Yahnia. (Stewed Trout.) Clean and scale three or four large trout, put them into a saucepan, pour over two breakfastcupfuls of boiling vinegar, which will turn them blue, add an equal quantity of white wine, and pour over sufficient water to cover them. Add one onion stuck with cloves, one carrot, half a head of celery, four bay leaves, a small bunch of parsley, one teaspoonful of peppercorns, and sufficient salt to taste ; set the saucepan on the fire, and boil for about fifteen minutes with the cover on. Take out the fish when done, drain them, put them on a napkin on a dish, garnish with parsley, and serve with oil and vinegar, or any fish sauce, in a sauceboat, also with plain boiled potatoes. Pile Petcheno s' Oris. (Braised Fowl with Rice.) Draw a fowl and break the breastbone with a knife. Fry a chopped onion in a saucepan with a little chopped fat bacon, add one breakfastcupful of well-washed rice, cover it with gravy, and boil till the rice is dry ; then take the stewpan from the fire, and add a little finely chopped raw ham and one pinch of pounded pimento. Stuff the fowl with this preparation, and truss it as for boiling. Put six ounces of butter in a stewpan, then put in the fowl, cover the breast with thin slices of fat bacon, put the lid on the pan with some red hot cinders on the top, and stand it over a moderate fire. When the fowl has browned all over, add half a pint of white wine and a small piece of glaze ; put the lid on again, with some more live embers, and finish cooking. Fry some ham (cut in small pieces) and tomatoes, adding pepper, salt, a clove of garlic, a bunch of parsley, and a little grated nutmeg ; drain off the fat, put the ham and tomatoes in the stewpan with the fowl, and leave them for ten minutes. Then dish the fowl (having taken off the strings), arrange the bacon, ham, and tomatoes round the dish, and serve. Zele Yahnia. (Stewed Cabbage.)