Banquets of the nations

Cut off the heart, leaving sufficient skin on the neck to skewer back. Now stuff the inside with six chicken livers, wrapped in thin slices of bacon, which have been well seasoned with powdered rosemary, pepper, and salt. Sew up the vent, bring the legs close to the breast, between it and the side bones, and pass a skewer through the pinions and the thick part of the thighs ; wrap two thick pieces of bacon fat on the breast, and roast in front of a bright fire, basting frequently with butter. After twenty-five minutes put a slice of toast underneath to catch the dripping, and continue cooking for other ten minutes, if a large bird. Serve on the toast, along with a salad, the brown gravy and almond nut sauce in separate boats. Black game and partridges may be cooked in the same way. Almond Sauce. Mince rather fine two ounces of blanched almonds which have been thoroughly dried. Melt half an ounce of butter, and brown the almonds in this, then stir in half an ounce of flour, when thoroughly amalgamated, add three gills of reduced pheasant cullis (made the same as partridge cullis) , adding more pepper and salt if necessary. Some people prefer bread sauce, breadcrumbs, and potato chips. Salad. Pluck and wash the leaves of a cos salad ; tear into small pieces, and drain thoroughly, and just before T34 serving, pour over the following dressing, put in rhyme by Sydney Smith, viz. . — ■ " To make this condiment your poet begs The pounded yellow of two hard-boiled eggs ; Two boiled potatoes passed through kitchen sieve, Smoothness and softness to the salad give ; Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole ; Of mordant mustard add a single spoon, Distrust the condiment that bites too soon ; But deem it not, though man of herbs, a fault To add a double quantity of salt ; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town ; And, lastly, o'er the flavoured compound toss A magic soupcon of anchovy sauce. Oh ! green and glorious ! Oh ! herbaceous treat ! 'Twould tempt the dying anchorite to eat ; Back to the world he would turn his fleeting soul, And plunge his fingers in the salad bowl.'' Plum Pudding. Take four ounces of pounded pudding-biscuit, and two ounces of the best flour, or good common biscuit, a half-pound of bloom or muscatel raisins stoned, the same quantity of fresh Zante currants, picked and plumped ; and a half-pound of suet, stripped of skins and filaments and shred ; a small teaspoonful of nutmeg grated ; a quarter-pound of fine beat sugar ; a drachm of pounded cinnamon ; and two blades of mace ; three ounces of candied lemon, orange, and citron, sliced ; two ounces of blanched almonds, roughly chopped ; and a chopped apple. Beat four eggs well, and put to them a little sweet milk, a glass of white wine or brandy, and then mix in the flour and all the ingredients. Tie up the pudding firm, and boil it for four hours, keeping up the boil and turning the pudding in the pot once or twice. Brandy Sauce. A glass of sherry, the same of good brandy and cura9oa, a scrape of lemon peel, the same quantity of Seville orange peel, and a pinch of mace. Infuse this for ten days, shaking the bottle every day. Strain it, and add sufficient clarified syrup to sweeten. Junket.