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Soucisses, Mode Du Bearn

Place in a small tureen a pint good white wine, four beans sound garlic and two very dry crushed limes, cover pot, let reduce on fire to one-third the quantity, remove and let cool off. Chop, but not too finely, two pounds fresh fat pork with the four beans garlic cooked in wine, place force in a tureen on ice and strain wine through a cheesecloth into it. Season with a teaspoon salt, half teaspoon pepper and mix well with a wooden spoon until well amalgamated. Thoroughly wash and wipe four ounces sheep's guts, with aid of a funnel fill them with preparation, being careful that they are not pierced or cut, also seeing that force is rather loose in them. Tightly tie guts in four-inch sections, stretch a strong string across kitchen or room of moderate temperature, hang up sausages and let stand to dry for three days, lightly prickling with a needle before hanging. The best way to cook them is with white wine.

SOERABAIA CURRY (FROGS'-LEGS CURRY) Cut claws off two pounds fresh frogs' legs and keep on a plate until required. Place in a saucepan a hashed onion, a bean crushed sound garlic, a finely chopped, seeded green pepper, an ounce chopped raw ham, two chopped, peeled, seeded red tomatoes, add two tablespoons melted butter and fry for fifteen minutes, frequently stirring meanwhile. Add legs with a teaspoon each curry powder and salt, three saltspoons pepper, a saltspoon each thyme and powdered bay leaf, stir well, cook on range for ten minutes and moisten with two and a half gills broth. Cover pan and set in oven for fifteen minutes, bring to oven door and add boiled rice. Mix well, reset in oven for ten minutes, remove, dress curry dome-shape on a hot dish and serve with Indian chutney separately.