High-class cookery recipes

A pickled tongue should be soaked for two or three hours in cold water. Then put it on to boil in cold water with a bunch of savoury herbs. Let it come slowly to the boil, skim it well, and let it boil slowly for about three hours. When done, take it up, plunge it into cold water so that you can skin it easily : this must be done carefully, especially at the tip of the tongue. When skinned, set the tongue with the root end against a board or a wall, stick a dishing-up fork through the root into a board, stick another fork in front of the tip of the tongue, to get it into a good shape so that it will stand well ; when quite cold trim off the root and glaze it, put a rouche round the root, garnish with parsley, and serve. If to be eaten hot, it must be wrapped up in buttered paper and made hot in boiling water for a quarter of an hour, then glazed and garnished with tufts of cauliflower or Brussels sprouts, and served with tomato, piquante, or poivrade sauce. VAKIOUS RECIPES. Boiled Pheasant. Truss a pheasant for boiling, stuff it either with oyster stuffing as for turkey or with chestnuts. The chestnuts must be boiled and skinned first, stuff at the neck end. Put the bird breast downwards into hot water, and let it boil gently for from half an hour to three-quarters of an hour according to size. Serve with celery sauce poured over and round. Boiled Turkey and Oyster Stuffing. Ingredients for stuffing. Quarter pound of Snet. Grated rind of half a Lemon. A teaspoonful of chopped Parsley. Salt, Cayenne, and grated Nutmeg. Six ounces of Bread-crumbs. Two Eggs. Three dozen Oysters. Stuff the turkey with the above ingredients mixed thus : chop the suet very fine, mix it with crumbs, and the lemon-peel grated, chopped parsley, salt, cayenne, and grated nutmeg; take the beards off the oysters, add them and their liquor strained, and lastly the eggs ; mix all well together, and fill the turkey with this stuffing at the neck end. Put the turkey breast downwards into hot water, let it come to the boil, skim it well, and boil gently for an hour and a half to an hour and three-quarters according to size. Serve with celery sauce poured over and round. Braized Ox Tongue. Ingredients. A fresh Tongue. Three quarts of Second Stock. A good Bouquet Garni. One Onion, whole Peppercorns, three Cloves, and Salt. Steep a fresh tongue in cold water for an hour, then put it into a stewpan with three quarts of second stock, an onion, a bunch of herbs, peppercorns, cloves and salt : let it boil steadily for three hours. Take it up, strip off the white skin very carefully, trim off the root and rough parts of fat, etc., glaze it well and put it in the oven for twenty minutes. Serve with Piquante or Italian sauce ; and spinach round it. Shoulder of Mutton Stuffed and Braized. Ingredients. One small shoulder of Mutton. Three quarts of Second Stock. One tablespoonful of chopped Parsley. One teaspoonful of sweet Herbs. VARIOUS RECIPES. One Shalot. ' Two ounces of chopped Bacon. Two ounces of Bread-crumbs. Two ounces of chopped Fowl or Game. One Yolk of Egg. Pepper and Salt. One dessertspoonful of chopped Mushrooms.