Banquets of the nations

or the toppings of a braise-stock, a bunch of parsley and aromatics, one onion, one carrot, and half a pound of streaky bacon previously steeped in tepid water ; moisten it with about a pint of broth, place on the top a piece of bacon rind, or that of ham ; let the liquid boil for ten minutes, then cover the stewpan hermetically, and draw it on to a slow fire, with hot ashes on the lid, or set it at the entrance of the oven, cooking the cabbage till nearly tender. Meanwhile, singe and truss two large partridges ; lard, fry them in a stewpan with butter, and, when halfdone, take them off the fire. When the cabbage is about cooked, baste it with half a pint of good white wine ; cover the stewpan again, and reduce the stock over a good fire ; then take out the rind, the bacon, and the vegetables, thicken the cabbage with a few tablespoonfuls of sauce, and add the partridges. Place the lid on the stewpan, set it on a very slow fire, and a quarter of an hour after dish up the cabbage, putting the partridges on top, and surrounding them with the bacon, pared and cut up ; with a paste brush spread some thick glaze on top of them. Spatzle (Swabish Macaroni.) Half a pound flour, three eggs, nine ounces of water, and salt to taste. Put the flour in a bowl, and make a well, break in the eggs whole, add the water and salt, and mix lightly with a wooden spoon. Have a very large pan of boiling salted water ; put some of the batter on a flat piece of wood, and slice off very narrow strips about three inches long, like thick macaroni, into the pan with the back of the knife, dipping the knife into the water after every third slice. When twenty or thirty slices have been cooked (about two minutes), which you will see when they rise to the top, lilt them out with a skimmer, and place on a sieve which is standing in cold water, and drain very quickly, and put in a dish and stand in the oven to keep warm. Continue this process till all the dough is used up. Very lightly brown some butter, and just before dishing pour it over the Spatzle. KALBSFLEISCH MIT LEBER Knodel. (Roast Veal and Liver Dumplings.) Cut about six pounds of tender veal from the thick end of the leg, rub with salt, and place in a roasting pan in which you have heated half a pound of butter. Fry both sides lightly, then put it into the oven with three large onions cut in thick slices, and cook for one and a half hours or till ready, being sure to baste very often. Take the roast out, pour into the pan two cupfuls of water and a little salt if necessary, and bring to the boil, stirring all the time to take up the glaze which will be in the bottom of the pan. Strain, and put back into the pan, and stir in two cupfuls of thick sweet cream. Heat up and serve in a sauceboat. Dish the roast, and serve with any seasonable vegetables, mashed potatoes, liver dumplings, and the cream sauce. 1 80 GERMANY (South) Lkber Knodel. (Liver Dumplings.) Pound and pass through a sieve one pound of calf's liver. Steam in butter two sliced onions, some minced parsley and marjoram, a pinch of nutmeg, and pepper and salt to taste. Cut six and a half ounces of white bread in thin slices and soak in milk, then press all the moisture out.