Cassell's dictionary of cookery

pickle and wash it well. If tlie root has not heen cut away, take off the rough parts. Put half a pound of fat bacon at the bottom of a deep round pan just large enough for the purpose, and then a pound of rump-steak ; upon these place the tongue, which has been rolled and bound with tape. Cover it with a cow-heel, boiled and boned, another shce of steak and bacon, and season the whole with a quarter of a tea-spoonful of powdered ginger, a quarter of a tea-spoonful of powdered cloves, two teaspoonfuls of white pepper, and a bay-leaf. Add two onions and a carrot, sliced, a bunch of sweet herbs, and pour over the whole a quart of water, two glassf uls of sherry, and half a pint of mild ale. Cover the pan closely, and place it in a moderate oven. When the tongue is sufficiently cooked take it out, put a thin board with a weight upon it over the meat, and leave it until the following day. Turn it out, and glaze neatly before serving. If wished, part of the tongue can be eaten hot, and the remainder afterwards pressed. Time, three hours and a half to bake the meat. Probable cost, 83. Sufficient for eighteen or twenty persons. Ox Tongue Toast (a breakfast relish). — Mince two ounces of cold boiled tongue very finely. Mix with it a hard-boiled egg chopped small, and a pinch of cayenne and powdered mace. Dissolve two ounces of fresh butter, add the tongue, &c., and stir all over the fire until the mixture is quite hot, then spread it thickly on a slice of buttered toast, and serve at once. Time, three or four minutes to heat the mixture. Probable cost, 6d. Sufficient for one person. Oxford Bishop. — Rub three ounces of sugar in lumps on the rind of a fresh lemon until aU the yellow part is taken off. Put the pieces of sugar into a jug, and strain over them half the lemon- juice. Score the rind of another lemon or of a Seville orange, stick into it half a dozen cloves, and roast it before a slow fire. Put two drachms each of cloves, allspice, cinnamon, ginger, and mace into a saucepan, with haH a pint of water, and simmer very gently for haK an hour. Pour the liquid, without straining it, upon the roasted lemon, add the flavoured sugar, and a bottle of good port from which part of the spirit has been burnt out. Stir the mixture over the fire for a few minutes, and serve hot in a punch-bowl, with the spices and lemon in the punch. Probable cost, exclusive of the port, 6d. Sufficient for a pint and a half of punch. Oxford Dumplings or Puddings.— Shred a quarter of a pound of kidney suet very finely. Add a pinch of salt, two ounces of stale bread-crumbs, two ounces of dried flour, four ounces of picked and dried currants, two table-spoonfuls of moist sugar, a tablespoonful of minced lemon-rind, and half a nutmeg, grated. Mix the dry ingredients thoroughly. Moisten them to a stiff paste with a little milk and two well-beaten eggs, divide the mixture into dumplings, and fry them in hot fat until they are lightly browned. Serve witii wine sauce. Probable cost, 8d. Sufficient for five or six persons.