Smoked Tongue, — Smoked tongues are much more pala-
table, though not so economical as when fresh. Bend the
tip of the tongue around, and tie it to the root. Put it in
cold water and place over the fire. When the water boils,
pour off the water, and put it on again in cold water.
Boil until tender, or about two hours. Remove the skin,
roots, and fat. Pour a white sauce over the tongue, and
serve it hot ; or serve it cold with a salad dressing.
Tongues may also be braised (see Braised Beef, page 224)
and served hot or cold.
Lyonnaise Tripe.
Tripe should always be boiled twenty to thirty minutes
before cooking, or it will be tough.
Cut the tripe in small pieces ; boil twenty-five minutes,
and drain. Fry one tahlespoonful of chopped onion in one
The Boston Cook Book.
231
heaping taUespoonful of butter till yellow. Add the tripe,
one tahlespoonful of vinegar^ and one taUespoonful of chopped
parsley^ salt and pepper to taste. Simmer five minutes,
and serve plain or on toast.
Broiled Tripe, — Boil the tripe twenty minutes ; dry it,
spread with soft butter^ salt^ and pepper^ and broil until
brown.
Tripe in Batter, — Boil the tripe twenty minutes. Cut
in pieces two inches square, dip in batter^ and fry in salt
pork fat in a frying-pan.
Batter, — One egg^ one quarter of a cup of water ^ one
tablespoonful of vinegar^✪ Lyonnaise Tripe o?ie teaspoonful of salt^ and flour to
make almost a drop batter.
Liver.
Soak ten minutes in boiling water to draw out the
blood. Drain ; remove the thin skin and veins. Cut
into pieces for serving. Season with salt and pepper;
roll in flour ^ and fvy in salt pork or bacon fat✪ Liver. Drain, and
serve with a brown gravy ^ seasoned with onion ^ lemon
juice ^ or vinegar. Or spread with butter^ and broil, and
season with salt^ pepper^ and butter.
Kidneys.
Beef and sheep's kidnej^s are often recommended for
food on account of their cheapness. Epicures are fond
of them. The taste for them is an acquired taste, which
it is not desirable to cultivate. The latest decision of
physicians is that they are not suitable to eat ; as "from
their constant use in the animal system as excretory or-
gans,— organs which separate from the blood that which,
if it remained in the blood, would poison the system, —
they are often liable to become diseased."
232 The Boston Cooh Book.
MUTTON AND LAMB.
Mutton stands next to beef in nutritive qualities, and
with many lias even more value as food, because more
easily digested. In mutton about one half the weiglit is
in fat, while with beef it is only one third.
The choicest mutton comes from the mountainous re-
gions of Penns3^1vania, Virginia, and North Carolina.
Good mutton should be large and heavy, the fat clear
white and very hard, the flesh fine-grained and bright
red. Poor mutton has but little fat, and little flesh as
compared with the bone.
Page 138 · 8 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Smoked Tongue, — Smoked tongues are much more palatable, though not so economical as when fresh. Bend the tip of the tongue around, and tie it to the root. Put it in cold water and place over the fire. When the water boils, pour off the water, and put it on again in cold water. Boil until tender, or about two hours. Remove the skin, roots, and fat. Pour a white sauce over the tongue, and serve it hot ; or serve it cold with a salad dressing. Tongues may also be braised (see Braised Beef, page 224) and served hot or cold.
Lyonnaise Tripe.
Tripe should always be boiled twenty to thirty minutes before cooking, or it will be tough.
Cut the tripe in small pieces ; boil twenty-five minutes, and drain. Fry one tablespoonful of chopped onion in one
The Boston Cook Book.
heaping tablespoonful of butter till yellow. Add the tripe, one tablespoonful of vinegar, and one tablespoonful of chopped parsley^ salt and pepper to taste. Simmer five minutes, and serve plain or on toast.
Broiled Tripe, — Boil the tripe twenty minutes ; dry it, spread with soft butter^ salt^ and pepper^ and broil until brown.
Tripe in Batter, — Boil the tripe twenty minutes. Cut in pieces two inches square, dip in batter^ and fry in salt pork fat in a frying-pan.
Batter, — One egg^ one quarter of a cup of water, one tablespoonful of vinegar^ one teaspoonful of salt^ and flour to make almost a drop batter.
Liver.
Soak ten minutes in boiling water to draw out the blood. Drain ; remove the thin skin and veins. Cut into pieces for serving. Season with salt and pepper; roll in flour ^ and fvy in salt pork or bacon fat. Drain, and serve with a brown gravy ^ seasoned with onion ^ lemon juice ^ or vinegar. Or spread with butter^ and broil, and season with salt^ pepper^ and butter.
Kidneys.
Beef and sheep's kidneys are often recommended for food on account of their cheapness. Epicures are fond of them. The taste for them is an acquired taste, which it is not desirable to cultivate. The latest decision of physicians is that they are not suitable to eat ; as "from their constant use in the animal system as excretory organs,— organs which separate from the blood that which, if it remained in the blood, would poison the system, — they are often liable to become diseased."
232 The Boston Cooh Book.
MUTTON AND LAMB.
Mutton stands next to beef in nutritive qualities, and with many lias even more value as food, because more easily digested. In mutton about one half the weiglit is in fat, while with beef it is only one third.
The choicest mutton comes from the mountainous regions of Penns3^1vania, Virginia, and North Carolina. Good mutton should be large and heavy, the fat clear white and very hard, the flesh fine-grained and bright red. Poor mutton has but little fat, and little flesh as compared with the bone.
Records on this page
Lyonnaise TripeBroiled TripeBroiled TripeTripe in BatterTripe in BatterBatterBatterLiver