Allied Cookery: British, French, Italian, Belgian, Russian

hours for a turkey. When boiled the cloth may need to be tightened a little. Lay a light weight on the top and when quite cold glaze with a meat glaze and then a good coating of half set aspic. Decorate with chopped aspic. CHICKEN AND CABBAGE (A dish of Auvergne) Put about 1/4 of a lb. of salt pork, cut in slices, in the bottom of a kettle; when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting. Put in 1 large clove of garlic and 3 large onions sliced, salt and pepper. Dredge with flour, put in a little water, and cover closely. Dredge and baste the fowl every 15 minutes, adding water each time. Have a cabbage ready cut into four pieces and put in the kettle 1 hour before the fowl is cooked. A fowl will take not less than 3 hours and allow 2 hours for a chicken. LEG-OF-MUTTON PIE (Canadian) Butter a pie dish, place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this, lay slices of cooked potatoes, season each layer with salt and pepper, minced parsley and onions fried in butter; pour over some clear gravy. Moisten the edge of the dish, lay a narrow band of paste, moisten, and cover the whole with puff-paste, bake in moderate oven 1 hour and 20 minutes. RUSSIAN STEAKS Chop 1 lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon 1/4 lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side. Serve with the following sauce: Mix together 2 tablespoonsful of oil and 1 of butter, 1-1/2 tablespoons of flour, add 2 teaspoonsful of onion juice, 1 teaspoonful of grated horse-radish, 1/4 teaspoonful of mixed mustard, salt and pepper, then gradually 1-1/2 cups of stock (one can use water instead), and cook 3 minutes, then take from the