When the tongue is taken out of pickle it should be well washed, and put into a pan of cold water. It must be brought to the boil and simmered for several hours, till the tip of the tongue is rather ragged. It must then be taken out of the water, the skin must be removed, and the tongue skewered into the shape of a highly arched foot, and fastened securely on to a board with strong skewers or a large fork. This must be done while the tongue is quite hot, so that as it cools it may stiffen into its proper shape. Before it is sent to table the root must be trimmed, and a paper frill sewn on, not fastened with pins. A tongue may be glazed in the same manner as a ham. Remains of tongue may be used in the same way as remains of ham, or in Tongue Toast. Dry well the tip of a tongue. Grate it. Mix it with one ounce of butter, and cayenne to taste✪ Potted Ham. Spread on buttered toast. Pork Pie. This is pre-eminently a Leicestershire dish, and, for some unknown reason, is rarely found so good in other counties. The following' recipe is an excellent one, but the making of pork pies requires practice, , and complete success must not be expected when they are made for the. first time by an inexperienced person. Care should be taken to procure the right kind of flour. It must not be too finely ground, and the gluten thus crushed out of it. If too fine flour be used the paste cannot be properly moulded into shape. 12 For the Paste. Flour lbs. Lard 18 oz. Water ... | of a pint. Salt 2 Place the flour in a large basin before the fire. Boil the lard and salt in the water for five minutes. Let it then stand for five minutes off the fire. Add it gradually to the flour, kneading all the time. Knead the paste well in a warm place. Let it stand with a cloth over it before the fire for three-quarters of an hour. Knead again, and it w^ill be ready for use. This paste must be kept warm, or it will be impossible to mould it, but if it be too warm it will not retain its shape. The quantity of paste here given will be sufficient for three moderate sized pies, and five pounds of pork, free from skin and bone, should be allowed to fill them. The bones of the pork must be broken up and put into a pint of cold water with one onion and six pepper corns, this should simmer for four or five hours, so that the gravy, when cold, may be a firm jelly. Before using, this gravy must be strained from the bones and rather highly seasoned with pepper and salt. This may be done the day before the pies are made. The meat (which should be chiefly lean but with some fat) must be cut into dice and seasoned. Five pounds of pork will require one and a half ounces of salt, three- quarters of an ounce of white pepper, and half a salt- spoonful of cayenne. The seasoning should be well mixed, and then scattered over the meat, and be well stirred into it. ✪ Pork Pie

AI-modernized reading of the original text

When the tongue is taken out of pickle it should be well washed, and put into a pan of cold water. It must be brought to the boil and simmered for several hours, till the tip of thetongue is rather ragged. It must then be taken out of the water, the skin must be removed, and the tongue skewered into the shape of a highly arched foot, and fastened securely on to a board with strong skewers or a large fork. This must be done while the tongue is quite hot, so that as it cools it may stiffen into its proper shape. Before it is sent to table the root must be trimmed, and a paper frill sewn on, not fastened with pins. A tongue may be glazed in the same manner as a ham. Remains of tongue may be used in the same way as remains of ham, or in Tongue Toast. Dry well the tip of a tongue. Grate it. Mix it with one ounce of butter, and cayenne to taste. Spread on buttered toast. Pork Pie. This is pre-eminently a Leicestershire dish, and, for some unknown reason, is rarely found so good in other counties. The following' recipe is an excellent one, but the making of pork pies requires practice, , and complete success must not be expected when they are made for the. first time by an inexperienced person. Care should be taken to procure the right kind of flour. It must not be too finely ground, and the gluten thus crushed out of it. If too fine flour be used the paste cannot be properly moulded into shape. For the Paste. Flour lbs. Lard 18 oz. Water ... | of a pint. Salt 2 Place the flour in a large basin before the fire. Boil the lard and salt in the water for five minutes. Let it then stand for five minutes off the fire. Add it gradually to the flour, kneading all the time. Knead the paste well in a warm place. Let it stand with a cloth over it before the fire for three-quarters of an hour. Knead again, and it w^ill be ready for use. This paste must be kept warm, or it will be impossible to mould it, but if it be too warm it will not retain its shape. The quantity of paste here given will be sufficient for three moderate sized pies, and five pounds of pork, free from skin and bone, should be allowed to fill them. The bones of the pork must be broken up and put into a pint of cold water with one onion and six pepper corns, this should simmer for four or five hours, so that the gravy, when cold, may be a firm jelly. Before using, this gravy must be strained from the bones and rather highly seasoned with pepper and salt. This may be done the day before the pies are made. The meat (which should be chiefly lean but with some fat) must be cut into dice and seasoned. Five pounds of pork will require one and a half ounces of salt, threequarters of an ounce of white pepper, and half a saltspoonful of cayenne. The seasoning should be well mixed, and then scattered over the meat, and be well stirred into it.

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