Cookery for every household

Choose fresh uncooked sheep’s tongues, and soak them in salt and water for 2 hours. Rinse them, put them in a saucepan with cold water to cover them, and bring slowly to the boil. Then peel the skin off the tongues, and trim the roots. Lard the tongues evenly with fine strips of fat bacon (see Larding, p. 205) and place them on the top of a bed of vegetables in a stewpan. Pour in enough stock to cover the vegetables, add a little salt, and lay a piece of greased paper over. Put the lid on the pan, and cook slowly from 2 to 3 hours, or until the tongues are tender. From time to time baste them with the stock, and add more stock if necessary. When the tongues are ready, lift them from the pan, place them on a tin, and put them in a hot oven for a few minutes, just long enough to brown the lardoons of bacon. Serve them on a hot dish, pour tomato sauce round, and garnish with croutons of fried bread or pastry and thin slices of lemon. Notes. — Brown, piquante, or any other suitable sauce may be used instead of the tomato. Spinach or some other green vegetable is a good accompaniment to this dish. Sufficient for 4 or 5 persons. Probable cost, 2s. 936. Sheep’s Trotters, Stowed 1 set of skinned trotters. Stock. 1 onion. 2 cloves. Seasoning. A bunch of herbs. I dessert-sp. flour. 1 gill milk. 1 dessert-sp. chopped parsley. Sippets of toast. Wash the trotters, put them into a saucepan with cold water to cover them, bring to the boil, and throw the water away. Rinse the trotters again in cold water, then put them into a saucepan with enough stock or meat boilings to cover them. Add the onion with the two cloves stuck into it, the bunch of herbs, and a little salt. Put the lid on the pan and simmer slowly until the meat will slip away easily from the bones. Then strain. Bone the trotters and cut the meat in several pieces. Return 1 tea -cupful of the stock to the saucepan, add to it the flour, broken smoothly with the milk, and stir until boiling. Add parsley and more seasoning if necessary. Put the pieces of meat into this sauce and allow them to reheat, then serve garnished with neat sippets of toast. Note. — Other sauces may be used instead of the above, such as tomato, piquante, caper, &c., the trotters being simply warmed in the sauce after cooking and boning. Time to cook, 2 to 3 hours. Sufficient for 2 persons. 937. Sheep’s Trotters, Baked with Tomatoes 1 set of trotters. 1 tea-cupful breadcrumbs. 2 or 3 table-sps. stock. Seasoning. 1 or 2 tomatoes. 1 tea-sp. chopped parsley A little butter. Prepare and cook the trotters as in last recipe. When tender, remove the meat from the bones and cut it in small pieces. Then grease a pie dish or fireproof dish and put a layer of meat at the bottom of it. Place a few thin slices of tomato on the top and season with pepper and salt. Next put a layer of bread-crumbs, then more meat, and so on until all is in. The last layer should be breadcrumbs. Pour in the stock, put a few small pieces of butter on the top, and bake in a moderate oven until well browned. Note. — Sheep’s trotters can also be cooked according to any of the recipes given for Calves’ Peet. Time to bake, 15 minutes. Sufficient for 2 or 3 persons. 938. Scotch Haggis The liver, heart, and tongue of a sheep. A sheep’s paunch. 1 to 2 lbs. onions. I lb. oatmeal. | lb. suet.