Take a cooked ox tongue and while still hot skin and trim it carefully. Roll it into a round shape and pack it tightly into a round cake tin or special mould. Then fill up with some melted meat jelly and allow the whole to set. When quite cold, turn out in a nice round shape and garnish with parsley or watercress. 883. Braised Ox Tongue (Langue de Bceuf Braisee) 1 fresh ox tongue. Flavouring vegetables. 2 oz. dripping or bacon fat. A little flour. A small bunch of herbs. Juice of 1 lemon✪ Stewed Ox Tail (Queue de Boeuf en Ragout). Wash the tongue thoroughly, first in warm and then in cold water, until all the slimy substanco is removed from it. Then put it into a saucepan with hot water to cover it and a little salt, and let it simmer slowly for two hours, skimming when necessary. Now lift the tongue out of the water, skin it, trim it neatly and skewer it into a round shape, fastening the tip round the thick part. Then melt the dripping or fat in a stewpan large enough to hold the tongue. Put into it about 2 cupfuls of flavouring vegetables (carrot, turnip, onion, and celery) cut in small pieces, fry them until they become lightly brown, and lift them out on a plate. Coat the tongue with flour on all sides, put it into the fat left in the pan, and brown it, also, turning it over and over. Now return the vegetables, pour round about 2 pints of the liquid in which the tongue was boiled, add a bunch of herbs, and put the lid on the pan. Cook the tongue in the oven, if possible, if not, on the side of the stove. When it has cooked about 1J hours turn it over, strain the lemon juice on the top and then cook from £ to f hour longer, and by this time it ought to be tender. Lift it out, put it on a hot dish and keep it warm. Strain the gravy and boil it quickly until there is just sufficient to pour round and over the tongue. A little thickening may be added if wished. A sharp sauce such as tartare, horse-radish, piquante, or tomato may be served separately, and a puree of vegetables would be a good accompaniment. 884. Tripe, How to Prepare Tripe, which is the inner lining of the stomach of the ox or cow, is one of the most easily digested of animal foods. If carefully prepared it is both light and nourishing, and for this reason is fre- quently ordered to people with weak digestion. There are different kinds of tripe, such as the blanket, honeycomb, reed, book, and monk’s hood, according to the part of the animal from which it is taken. The blanket and honeycomb are the kinds usually preferred. ■When bought in England tripe is generally pre- pared by the butcher, and has had several hours’ cooking before it is offered for sale. When this is the case the following will be sufficient preparation. Wash it well, put it into a saucepan with cold water to cover it, bring to the boil and strain. Then cover the tripe again with cold water or half milk and half water, and allow it to simmer slowly from 2 to 3 hours. By this time it should be sufficiently tender to be made up in various ways (see below). When ready, it ought to be soft enough to pull easily in pieces with the fingers. If not to be used at once, cover it with the liquid in which it wa3 cooked and set it aside in a cool place.

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Take a cooked ox tongue and while still hot skin and trim it carefully. Roll it into a round shape and pack it tightly into a round cake tin or special mould. Then fill up with some melted meat jelly and allow the whole to set. When quite cold, turn out in a nice round shape and garnish with parsley or watercress. 883. Braised Ox Tongue (Langue de Bceuf Braisee) 1 fresh ox tongue. Flavouring vegetables. 2 oz. dripping or bacon fat. A little flour. A small bunch of herbs. Juice of 1 lemon. Wash the tongue thoroughly, first in warm and then in cold water, until all the slimy substanco is removed from it. Then put it into a saucepan with hot water to cover it and a little salt, and let it simmer slowly for two hours, skimming when necessary. Now lift the tongue out of the water, skin it, trim it neatly and skewer it into a round shape, fastening the tip round the thick part. Then melt the dripping or fat in a stewpan large enough to hold the tongue. Put into it about 2 cupfuls of flavouring vegetables (carrot, turnip, onion, and celery) cut in small pieces, fry them until they become lightly brown, and lift them out on a plate. Coat the tongue with flour on all sides, put it into the fat left in the pan, and brown it, also, turning it over and over. Now return the vegetables, pour round about 2 pints of the liquid in which the tongue was boiled, add a bunch of herbs, and put the lid on the pan. Cook the tongue in the oven, if possible, if not, on the side of the stove. When it has cooked about 1J hours turn it over, strain the lemon juice on the top and then cook from £ to f hour longer, and by this time it ought to be tender. Lift it out, put it on a hot dish and keep it warm. Strain the gravy and boil it quickly until there is just sufficient to pour round and over the tongue. A little thickening may be added if wished. A sharp sauce such as tartare, horse-radish, piquante, or tomato may be served separately, and a puree of vegetables would be a good accompaniment. 884. Tripe, How to Prepare Tripe, which is the inner lining of the stomach of the ox or cow, is one of the most easily digested of animal foods. If carefully prepared it is both light and nourishing, and for this reason is fre- quently ordered to people with weak digestion. There are different kinds of tripe, such as the blanket, honeycomb, reed, book, and monk’s hood, according to the part of the animal from which it is taken. The blanket and honeycomb are the kinds usually preferred. ■When bought in England tripe is generally pre- pared by the butcher, and has had several hours’ cooking before it is offered for sale. When this is the case the following will be sufficient preparation. Wash it well, put it into a saucepan with cold water to cover it, bring to the boil and strain. Then cover the tripe again with cold water or half milk and half water, and allow it to simmer slowly from 2 to 3 hours. By this time it should be sufficiently tender to be made up in various ways (see below). When ready, it ought to be soft enough to pull easily in pieces with the fingers. If not to be used at once, cover it with the liquid in which it wa3 cooked and set it aside in a cool place.

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