Tried favourites cookery book

Smoked tongue is best. Wash and soak all night. Put on in cold water, and boll 4 hours. Take out, peel and return to pot to cool. Cut in lengthwise slices, more tender so. The root may be chopped fine and seasoned like devilled ham. Jellied Tongue. 1 large boiled Tongue, It oz. Gelatine dissolved in i pint Water, 2 teacups rich browned Veal Gravy, 1 bunch savoury Herbs, 1 tablespoon Sugar, 1 tablespoon burnt Sugar for colouring, 1 tablespoon. Vinegar, 1 pint boiled Water, 1 hard-boiled Egg. Put together gravy, sugar, vinegar, burnt sugar dissolved in a little cold water, and the herbs. Add to this the gelatine, then the boiling water, and strain through cheese-cloth. Let the jelly cool and begin to thicken. Wet a plain mould with cold water, put a. very little jelly in bottom, and arrange slices of hard-boiled egg in it. Pour in a little more jelly, then a layer of tongue, more jelly and tongue, and so on till mould is full. Cover and set in cool place till quite firm. Remains of cold tongue or fowl may be used so, only using less jelly. To turn it out, dip mould in hot water for an instant, invert upon a. dish, and garnish with parsley. In serving, cut with thin knife perpendicularly. Veal or Beef Roll. 1 lb. of Steak or Veal, i lb. fat Ham or Bacon, \ lb. Bread Crumbs, J of a Nutmeg, grated well; Salt and Pepper to taste; a little ' Cayenne is an improvement. Mince and mix well together. Add 2 eggs and roll in the shape of a long sausage. Tie it very tightly in a cloth previously wetted and floured. Put it in hot water and boil 3 hours. When quite cold, glaze well all over and serve. Make the glaze with a dessertspoonfid of gelatine dissolved in pint of water and a little browning ; or, if served hot, roll it in bread crumbs instead of glazing it. Bewitched Veal. Chop very fine 3 lb. of Veal taken from the leg, 4 oz. Pork, 1 breakfastcupful of Bread Crumbs, 3 teaspoonfuls Salt, 1 teaspoonful black Pepper a dash of Cayenne, a pinch of powdered Cloves. Mix up with the whole 2 raw eggs, well beaten ; put into a niould ; cover closely, and steam 2 hours. Then put the mould into the oven for a short time to dry, with the door open. "When cold, turn out and cut in thin slices, garnishing with sprigs of parsley and transparent slices of lemon. Breast of Veal (Braised). Bone breast of veal. Fill with forcemeat (No. 2. See under Sauces,. &c.). Roll, and sew nicely up, keeping in all mixture. Place in saucepan with cold water and vegetables. When ready, in about 2 hours, take meat out and brown in oven for a little. Then place on dish, pouring round it gravy of \ pint of stock, in which veal was stewed, to which a little browning is added. Roast Fillet of Veal (Stuffed). Remove bone from fillet, and fill the hole with forcemeat (No. 2). Skewer or tie fillet securely. Sprinkle with fiour and lay buttered paper over. Bake for about 2 hours, or according to size of fillet. Garnish with cut lemon. For gravy — To sediment in tin, add 1 teaspoonful flour. Stir over fire till nicely browned. Then add cupful water or stock, and stir till it boils. Add pepper, salt, and a little lemon juice. Stewed Veal.