Buckmaster's cookery

6. Put them in a clean stewpan with three gills of rich stock. 7. Season with salt.' 8. When the stock thickens add another half-pint, baste frequently with the stock. 10. Arrange them on a dish. 11. Strain the gravy over them. 12. Serve with sorrel, green peas, or tomato sauce. Precautions. — Throat sweetbreads are the best, and the gravy should be rich and free from fat. Do not allow the sweetbreads to harden in cooking or they will be difficult to lard. SWEETBREADS A LA JARDINIERE. The sweetbreads must be arranged in order over a proper quantity of jardiniere, which is prepared as follows. 1. Scrape two young carrots and peel two small turnips. 2. Cut them into fancy shapes with a Ox Palate. vegetable cutter. 3. Boil them in a little broth. 4. When done drain them and put them into a saucepan with about the same quantity of green peas, French beans, asparagus peas, and sprigs of cauliflower. 5. These vegetables must have been previously cooked and drained. 8. The gravy from the sweetbreads must be poured over these vegetables. OX TONGUE. Ingredients. A Tongue. Tomato Sauce. 2 Bouquets garni. Onion. Carrot. 1. Trim the root of a fresh ox tongue, and soak it for an hour in cold water. 2. Put it into a stewpan with plenty of cold water. 3. Add a good-sized onion, with two cloves, two bouquets garni, and an ounce of salt and half an ounce of pepper. 4. Bring it to the boil. 5. Skim. 6. Simmer for three hours ; when cooked, 7. Take off the skin. 8. Arrange the tongue on a dish, and serve with tomato sauce. Precautions. — The tongue should not remain in the liquor after it is cooked. OX PALATE. Ingredients. Ox Palate. Bouquet garni. Butler. Onion. Carrot. Stock. 1. Blanch for ten minutes an ox palate. 2. Drain it. 3. Remove the fat, and scrape it carefully. 4. Divide it into two parts. 5. Put them into a small stewpan, with a pint of stock, half an ounce of butter, a little Buckmaster's Cookery. pepper and salt, a bouquet garni, a small onion, and a small carrot. 6. Let the contents simmer for three hours. 7. Remove the palate to a cloth, then clean away any fat, and serve with sharp sauce. Precautions. — The palate should be slowly simmered, or it becomes hard. HARICOT BEANS AND BACON. Ingredients. Haricot Beans. Bouquet garni. Bacon. Garlic or Eschalot. 1. Put a pint of beans into cold water the overnight. 2. Cut half a pound of bacon into half-inch dice. 3. Put the bacon and beans into a clean saucepan with just sufficient cold water to cover them. 4. Boil the beans till they are tender. 5. Stir in one or two tablespoonfuls of flour, a - little pepper, and a bouquet garni, with a clove of garlic or an eschalot. 6. Let the contents simmer slowly. 7. Remove the bouquet garni, and when the sauce is sufficiently thickened the beans and bacon are ready. Precautions. — The beans, if old, will require long soaking, or much longer boiling than is necessary for the bacon. FAT PORK OR BACON AND HARICOT BEANS. Ingredients. Haricot Beans. Pork. 1. Soak a pint of haricot beans in cold water for ten or twelve hours. 2. Boil them with a little salt till they are tender. 3. Take a common yellow dish, Aspic Jelly. and put the beans at the bottom. 4. On a tripod place two pounds of fat bacon or pork. 5. Bake for an hour, or the meat may be roasted and the beans placed in the dripping-pan.