Banquets of the nations

After cleaning and trussing a large fowl for boiling, plunge it into a pot of water, and boil along with lentils and various vegetables ; season with tarragon, basil, thyme, pepper and salt, and a touch of cumin, coriander, and nutmeg. When cooked, take out the fowl, work soup through a sieve, and cut the fowl into small pieces, and serve along with the soup. Yukabbil Tuyur. (Roast Turkey.) Wipe the inside of a tender young turkey, and stuff it with boiled rice, chopped almonds and raisins, seasoned with ground carraway seed and cinnamon. Cut the neck off, leaving the skin as long as possible, then stuff the crop with the same mixture as the body, with the addition of a good quantity of well-seasoned mince meat, and sew the skin on to the back ; sew up the other opening of the turkey, truss it, singe it on the breast to set the skin. Fix the bird on a spit, first wrapping it in vine leaves, and roast in front of a clear fire, basting it continually with butter. When nearly cooked, remove the paper, put some salt and pepper on bird, and brown for ten minutes. Skim and strain gravy, put a little glaze in, boil up quickly and pour over the bird, saving some to be served separately in a sauceboat. Serve with bread and mixed pickles. Fitir. (Cheese Savoury.) With half a pound of paste similar to Coulibiac, mix the following preparation : — Press closely in a cloth seven ounces of white cheese, thus extracting its moisture; put it into a mortar with a piece of butter and chopped parsley, and pound it. When the paste is smooth season with salt and nutmeg, place it in an earthen pan, and introduce into it two yolks of eggs, working it with a spoon. When firm and cold, roll it out in a thin flat, stamp out some rounds with a tin-cutter and range the cakes on a baking sheet, and at a distance one from the other. Keep them for twenty minutes at the temperature of the kitchen ; egg them afterwards, and bake them in a moderate oven. Serve with a sharp salad and mixed pickles. Kuftas. (Mince Chicken Balls.) Mash up some raw chicken meat with butter ; season with fine herbs, cinnamon, cumin, nutmeg, and carraway (be careful as to use of these), roll into balls, place on skewers alternated with pieces of fat — sheep's tails for preference, and grill in front of the fire. Sauce the gravy, add a little stock and marsalla and thicken with rice flour. Serve with bread, sharp salad, and mixed pickles. Baid Nabat. (Fried Egg- Plant Fruit.) Cut the egg-plant fruit into slices of a moderate thickness, and steep them in salted water for about halfan-hour. Drain them, flour well, and put them in a frying-pan with plenty of butter, and fry till brown. Peel three cloves of garlic, pound them in a mortar, 1 20 season with a small quantity of salt, pour in two wineglassfuls of vinegar, and stir well. Lay the slices of egg-plant fruit in a baking dish, pour the sauce over them, stand the dish on a trivet, over a slow fire until all the moisture is absorbed, and serve hot with a rich sauce similar to bechamel sauce, also with a sharp salad and mixed pickles. t Kabobs. (Grilled Mutton.)