Cassell's dictionary of cookery

Bullock's Tongue, Larded (u la Berlin).— When the tongue has boiled for three hours, remove it, but do not throw away the liquor. Peel off the skin, lard the tongue with bacon, and put it into a stewpan with a little of the liquor, a few silver button onions, which have been first fried, a glass of wine, a little sugar, and Hour to thicken; stew the tongue in this for an hour, then add the juice of half a lemon, and servo. Probable cost, 5s. to 6s. Bullock's Tongue, Miroton of.— Fry some slices of onion, shallot, chives, and parsley, in butter ; they should be cut small, and fried a pale brown. Add a little Hour, mixed with a little good gravy, or jelly, and stir till thickish ; then lay in slices of ox tongue, seasoned with spice and salt, and simmer for fifteen minutes. Pound some capers and an anchovy, with a little vinegar ; make all hot, and pour over the tongue. Probable cost, Is. 2d. per pound. One pound suflicient for a dish. Bullocks' Tongues, Pickled and Baked. — Prepare the following ingredients:— Two ounces of bay salt, one ounce of saltpetre, a few cloves, a blade of mace, and some allspice, all pounded together ; add them to six ounces of salt, and three ounces of course brown sugar; mix well, and rub it into the tongue, and turn it every day for fifteen days, then put it into the oven with some butter over it, in pieces, and a common crust over all. Bake until very tender ; try it with a wooden skewer — if it offers no resistance it is ready. Peel, and straighten it out on a board, and when cold, glaze and send to table with a ruffle round the root. Probable cost, 5s. to 6s. Bullock's Tongue, with Piquante Sauce. — Many people forget, or do not, perhaps, know, that an ox tongue may be served in many different ways besides cold boiled. The following makes a handsome dish, and where people are accustomed to continental cookery will be sure to be appreciated:— Wash a fine tongue in cold and then throw it into boiling water. Let it boil for half an hour; take it out, drain, and put it into a clean pan covered with cold water. Simmer it for two hours, then add two or three carrots, turnips, a bunch of celery, and sweet herbs ; simmer another hour, remove the tongue and skin it. Next, get a stewpan, and put into it some small onions, two bay-leaves, a few cloves, peppercorns, a sprig of thyme, a slice of ham, and a scraped carrot, with about a quart of the liquor the tongue was boiled in. Place the tongue in last of all, cover down tightly, and stew two hours, When done, put the tongue on a hot dish. Thicken the sauce with flour, mustard, and scraped horse-radish (a very small quantity) ; give it one boil, pour over the tongue, and serve. "When too large for a small party, cut the tongue in haK before stewing it. The one half may be served as directed, and the other half may be pressed into a mould, covered with a glaze, and served cold for breakfast, lunch, &c. Probable cost of a tongue, 5s. to 6s. One-half sufficient for five or six persons. Buns. — Directions for compounding the following buns will bo found under their respective headings : — ■ American Breakfast Hanover Bath Hot Cross Chester Madeira Christmas (Scotch) Plain Devonshire Pllm Endcliffe Scotch Geneva Spanish Good Friday Windsor. Guernsey