Cassell's dictionary of cookery

■ — Take a fresh tongue ; let it disgorge, blanch it to remove any tripey taste it may retain ; then stew it in a good braize. When done enough, flay it, cut it in two, spread it open, and cover it over thickly with saiice hachee. Tongue, Boiled. — If the tongue is di-ied, soak it for twelve hours ; if taken fresh from the pickle, an hour or two will be sufficient. Put the tongue into cold water, and let it come slowly to the boil. Remove the scum carefully, and simmer the tongue gently until done enough. Its flavour will be improved if two or three large carrots and a large bunch of savoury herbs be added to the liquor after the scum is removed. When the tongue is quite tender, so that it can be easily probed with a small skewer, and so that the skin can be easity peeled off, take it up, remove the skin, and if it is to be eaten cold pass a large carving fork through the root end, and by means of this fasten it on a board. Pass another and smaller fork through the tip, and draw the tongue straight before fixing it in the board. Let it remain untouched until quite cold, trim neatly, glaze it, and then wrap a nicely-cut frill of tissue paper round the root, which is a little TON ( 985 ) TON unsightly. Garnisli the dish with parsley. If the tongue is to be eaten hot, take off the skin, wrap it in a sheet of oiled paper, and put in a little boiling liquor for a quarter of an hour before dishing it, to make it quite hot. Garnish the dish with brussels sprouts, cauliflowers, dressed spinach, or any other vegetables, and send tomato or piquant sauce to table with it. Time : a largo smoked tongue, four hours and a half ; a small smoked tongue, two and a half to three hours ; a large unsmoked tongue, three hours and a half; a small one, two to two hours and a half. Probable cost, 4s. 6d. to 6s. Sufficient for a breakfast, luncheon, or supper dish. Tongue, Carving of.— Begin to take slices, not too thin, from the middle of the tongue, and afterwards cut slices from each side, being careful not to cut quite through the tongue. The extreme tip is usually left and used for grating. A little of the fat should be put upon each plate. "\\Tien the tongue is roUed, it should be cut in very thin slices horizontally. Tongue, Dresden (A German recipe). — Procure a fresh bullock's tongue, wash well, and wipe it quite dry. Put a large piece of butter into a stewpan, which must be deep enough to close well. Dredge in some flour; place the tongue in the stewpan ; let it brown nicely on one side, then turn it. When nicely browned all over, season it well ; add a pint and a half of water. Cover close, and let it simmer — not boil — three hours and a haK. Add more water if the gravy wastes much. There must be enough left to serve with the tongue, which is eaten hot with potatoes, but it is equally good cold. Garnish and serve with slices of lemon. — German National Cookery.