Banquets of the nations

Steep two pounds of giblets, clean, and cut them into small pieces ; put them in a pot with two quarts of water, half a teaspoonful of salt, and half a saltspoonful of roughly ground pepper. Bring slowly to the boil and skim, adding a cupful of water after the first skimming, then skim once more ; repeat this other two times. Now bring to the boil, and add a '58 FRANCE (South) quarter of a turnip, half a pound of leeks, a branch of celery (not a whole bunch), all cut into smallish pieces, a parsley root, a bouquet of fine herbs, and a large bay leaf. After boiling slowly, but steadily, for three hours, pass through a sieve, and when cold take off the fat. Put into a clean pot and thicken with an ounce of butter and an ounce of flour. Shell a pint of shrimps, and lay one-third to the one side. Put the rest of shrimps and shells into the soup, and boil for half an hour. Strain, and then with an ounce of butter pound the shrimps and shells, and pass through a sieve. Put them gradually in the pot (which has been allowed to cool) along with a teacupful of dried bread crumbs, and continue boiling for twenty minutes, removing any skim as it rises. Stir in the other third of the shrimps, add the pulp of two large tomatoes passed through a fine sieve ; bring to the boil ; remove from the fire, and stir in a liason made of the yolks of two eggs and a cupful of cream. Boulillabaise Provenciale. (Stewed Fish.) Bring three ounces of olive oil to the boil, and fry in this, four ounces sliced leeks, two large sliced tomatoes, and a point of crushed garlic. When lightly browned put in two cupfuls of water, and bring to the boil, then put in one pound of tench, and one pound of red mullet cut in neat pieces, a middling size lobster, and three dozen mussels which have both been well washed, salt and pepper and a pinch of saffron. Boil very quickly, skim carefully, and when the lobster is cooked break up the tail and large claws, and dish with the mussels in the shells, along with the fish and vegetables. Bring the liquor quickly to the boil and skim, then pass it over the Bouillabaise through a very fine sieve. Ragout de Mouton. (Stewed Mutton.) Cut two pounds of very lean mutton into two-inch squares ; put two ounces of butter in a pan ; when bubbling add two tablespoonfuls of flour, and stir till browned, but be sure not to burn. Add the meat and stir it round for twenty minutes ; add a little water to half cover the meat, a saltspoonful of pepper, four ounces salt, and four ounces of sugar, six branches of parsley, stir till it boils, then put to the one side to simmer gently. Cut thirty dice of one inch square from some turnips and fry in butter till brown ; then place them among the meat half an hour before it is cooked, which ought to be in rather more than an hour. Dish meat in a circle, and the turnips in the centre. Squeeze the bouquet of parsley, skim the gravy, and if too thin add a little white cullis, or if too thick add a little stock. Strain and pour over the meat, etc. Serve with stewed sorrel. Stewed Sorrel in Cream. Pick the sorrel, put it into a saucepan with a small quantity of water, and stir it over the fire for a few minutes. Drain the sorrel, and chop it very finely, put it into a stewpan with a large lump of butter, and stew