Banquets of the nations

Chop a small onion, fry with butter, and mix with it two tablespoonfuls of flour, which fry also for two minutes, gradually diluting it with two quarts of good broth and the juice of a couple of cucumbers. Stir the soup on the fire till boiling, then remove it to the corner of the stove, and thus let it clarify, adding to it two raw chickens. As soon as they are three-fourths cooked take them out, skim the fat off the soup, pass it through a tammy, and let it boil once more. On the other hand, prepare a garnish composed of carrots, parsley, and celery roots, all of which vegetables cut, with the aid of a column tube, to sticks half an inch long ; make on both the ends on each of them a little incision in the shape of a cross ; let these vegetables blanch, drain them, place them in a stewpan with a little broth ; let the broth reduce to a glaze. At the last moment mix these vegetables in the soup, add also a few spoonfuls of cucumber cut in lozenges and blanched. Thicken the soup with sour cream mixed with three yolks of eggs and finish it with a spoonful of chopped green fennel. Halasz-le. (Stewed Fish). Choose about a pound and a half of small fish, such as tench, eels, flounders, or slips. Fillet the fish ; put these aside, and place the whole of the trimmings — heads, skins, bones, fins, etc.— into a stewpan, adding for each pound weight one good-sized sliced onion, three tablespoonfuls of shred parsley, a tablespoonful of strips of parsley root about an inch long, a dessertspoonful of horseradish shavings, twelve peppercorns, a good teaspoonful of salt, and a pinch of paprica. Cover with cold water, bring slowly to the boil, skim, then simmer slowly for an hour, and strain. Then put on the fire again and reduce to half the quantity. Into this hot broth (using another stewpan for the operation) put the fillets with six freshly cut bunches of parsley (which should be previously blanched in scalded water for three minutes) and simmer gently for about ten minutes until the fillets are tender. A spoon, instead of a fish knife, as well as the fork, are necessary to eat this dish comfortably. Borju-sult. (Stewed Veal). Cut up in squares a pound of veal meat taken from the side of the knuckle, and add to this meat an equal quantity of loin of pork. Cut an onion into dice, put it into a flat stewpan with lard, add half a bay-leaf, sprinkle over paprica and fry it a little, then add the meats ; season, fry the meats for seven or eight minutes, cover the stewpan, draw it over a moderate fire, and stew the meats with warm ashes on the lid, stirring from time to time. When done, baste them simply with two tablespoonfuls of brown sauce, or some glaze ; dish them up in a border of plain boiled rice. Toltott Kaposzta. (Dolmas of Cabbage).