The century cook book

herbs and water. If the tongue is salted, it must be soaked in fresh water over night if fresh, salt must be added to the water in which it is boiled; when tender takeout of the kettle, put in a pan, pour cold water over it, and peel off the skin, trim off the roots and tip, and serve. Stewed Ox-Tails. Procure 2 ox-tails, i onion, 3 cloves, I blade of mace, % teaspoonful of whole black pepper, ^ teaspoonful of allspice, ^ teaspoonful of salt, a small bunch of savory herbs, thickening of butter and flour, i tablespoonful of lemon juice, i tablespoonful of mushroom ketchup. Divide the tails at the joints, wash and put them into a stewpan with sufficient water to cover them, and set them on the fire; when the water boils remove the scum, and add the onion cut into rings, the spice, seasoning and herbs. Cover the stewpan closely, and let the tails simmer very Meat a?id How to Cook It. 35 gently until tender, which will be in about two and a half hours. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for a quarter of an hour. Strain it through a sieve into a saucepan, put back the tails, add the lemon juice and ketchup; let the whole just boil up, and serve. Garnish with croutons or sippets of toasted bread. Potted Beef. You need the remains of cold roast or boiled beef, X lb. of butter, cayenne to taste, 2 blades of pounded mace. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter ingredient is reduced to the finest powder. When all the ingredients are thoroughly mixed, put it into a glass or earthen potting pot, and pour over the top a coating of clarified butter. Creamed Beef. Put a lump of butter the size of an tgg in a frying pan, when it is melted add cold roast beef, cut in thin slices or chipped dried beef, and fry to a nice brown; then add a tablespoonful of flour, and stir well; last of all add enough water or milk to make a nice cream. You can serve on toast or not, as you please. Filet of Beef. A filet of beef is the tenderloin, but, as tenderloin is very expensive, a very good filet can be made from the "roll," which is simply the thick part of the rib separated from the bone. Directions for cooking a filet of beef will be found under the head of Roast Beef. Spiced Beef. Four pounds of round beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoonful ground mace, two tablespoonfuls of black pepper, one tablespoonful melted butter; mix well and put in any tin pan that it will just fill, packing it well; baste with butter and water, and bake two hours in a slow oven. VEAL. Filet of Veal . Hoast Veal. A loin of veal roasted makes a splendid dinner dish. Roast in a pan with some sliced vegetables, put a piece of bread in the pan, and it will cook to pieces and thicken the gravy; small pared potatoes baked with the meat in the same pan make a good vegetable to serve with veal; both should be basted every few minutes.