Cassell's dictionary of cookery

Hungarian Tongue (a German recipe). — Take a fresh bullock's-tongue. Put it into a stewpan with a carrot, an onion, a clove of garlic, a bay-leaf, a tea-spoonful of salt, half a dozen peppercorns, half a fresh lemon sliced, and as much water as will cover it. Let it boil ; then draw the saucepan to the side of the fire, and simmer gently until the tongue is quite tender. Take off the skin, and trim the tongue neatly ; strain and reduce the gravy. Mix a table-spoonful of flour very smoothly with two ounces of butter. Keep stirring over the fire until it is lightly browned, and steam a bruised clove of garlic in the browning. Add gradually three-quarters of a pint of gravy, and when quite smooth and thick stir in the juice of half a lemon. Pour a little of the sauce into the dish with the tongue, and send the rest to table in a tureen. Garnish the dish with parsley and sliced lemon. Time, two hours to simmer the tongue. Probable cost of tongue, from 3s. 6d. to 4s. 6d. Sufficient for eight or nine persons. Hung Beef {see Beef, Dutch, or Hung, and Bed, Hung). Hunter's, or Spiced Beef.— Take a round of beef weighing from fifteen to twenty pounds. Let it hang a day or two ; then rub it well with a powder made by pounding together one pound of salt, an ounce and a half of saltpetre, half an ounce of allspice, half an ounce of black pepper, two ounces of moist sugar, and a tea-spoonful of herbpowder, if this be in the house ; if not, it may be omitted. Take out the bone, and turn and rub the meat every day for a fortnight. At the end of that time wash it well with a soft sponge, put it into a stewpan, just cover it with water, bring it to a boil, and let it simmer gently for five hours. It may remain in the water in which it was cooked until it is nearly cold, if it is intended to be used at once ; but though this will improve the taste, it will prevent its keeping so long. The beef is better if kept uncut until cold. It will keep a fortnight or more in moderate weather. It is an excellent plan, instead of boiling the beef, to bake it. Put it into a pan with a sliced onion, a quart of water, and nearly three pounds of beef or mutton-suet cut small and placed on the top of the beef. Cover with a coarse flour and water paste, and bake in a moderate oven. When cold, take oft' the crust ; pour off the gravy, which will be found excellent for soups and sauces. Put the suet into an earthen jar, and melt it slowly in a moderate oven. Poirr it off frequently as it melts. It may be used for frying, &c. The meat will keep for six weeks in moderate weather. Time, six hours to bake. Probable cost, lid. per pound. Hunter's Beef (another way).— Take as lean a piece as can be procured of the flank of beef. The thin end is the best. Take out the bones, and rub the meat well every day for a fortnight with a mixture made of one pound of salt, one ounce of saltpetre, a quarter of a pound of moist sugar, one ounce of pounded allspice one ounce of pounded cloves, and one grated nutmeg. At the end of the time roll it as closely and firmly as possible, and bind it securely with skewers and tape. Just cover it with water, and boil or bake it for five or six hours. Do not loosen the tapes, &c., until the meat is quite cold. Probable cost, lid. per pound.