Fifty dinners

Now trim the tongues neatly, removing the unsightly roots and bones, and divide each trimmed tongue in halves, lengthwise. Examine the bowl of broth, remove all grease from its surface, take a stewpan, and proceed with an ounce of butter and the same weight of flour to thicken the broth. When this is ready, colour it with a little browning if necessary, and put into it an ounce of meat glaze, a teaspoonful of lemon-juice, a teaspoonful of red currant jelly, and a sherry-glass of claret, the pieces of tongue, and half a pint measure of nicely cooked marrowfat peas. Set the vessel in the bain-marie till required. The ragout thus completed may be served within a tastefully made border of potato or rice, or in a pastry case in the style of a vol-au-vcnt. The quails, barded with bacon and wrapped in vineleaves, should be prepared in the manner advised for pigeons sur croutes., Menu ii. Let brown gravy accompany them and this sauce : — Weigh three ounces of Indian cashu-nuts, scald and peel them, chop them up into a coarse mince, fry this gently in an ounce of butter till a pale brown, then stir in half an ounce of flour, moisten with half a pint of broth or milk, boil, simmer for fifteen minutes, press through a wire sieve, and finish, after heating the sauce up, with a tablespoonful of cream. Choose one large fully leaved cos-lettuce (now coming in in nice condition) or two small ones. Strip off the outer leaves, rejecting all that are flabby, bruised, or coarse. With a sharp knife cut off the tips of the leaves that remain, and remove the now pale-tinted leaves that still adhere to the stalk with your hand, examine each and wipe off any dust or grit there may be, avoiding washing or wetting if possible. The whole, having thus passed their examination, may now be broken up into inch lengths and thrown into a clean, dry salad-bowl. The mixing is very simple ; all it needs is a good eye, the best materials, and obedience to the rule that the operation ought not to be carried out till the salad is actually wanted. Using the best oil, commence by anointing the leaves, turning them about with the wooden salad-fork, and dripping the oil over them till they all glitter — to exactly fix the quantity of this ingredient is impossible, for it must vary according to the quantity of green-stuff. Let the eye guide the hand. Stop when the stage indicated has been reached, add a few drops of the best French or Italian red-wine vinegar — a small teaspoonful is ample for a full-sized cos-lettuce — and then season, dusting salt over the leaves with a fine dredger (such as used for muffins) and grinding fresh black pepper — sparsely — over them with the table-mill. Having ready a teaspoonful of finely minced tarragon leaves, this can lastly be scattered into the bowl. Throughout the seasoning the fork must be kept at work to ensure equal distribution. If not objected to, a teaspoonful of finely chopped chives may go in with the tarragon. The use of herbs is obviously optional. CA VI ARE TOAST COLD.