The art of German cooking and baking

Preparation: Cut off the throat end and if the pickled tongue is too salty, leave it in water for a few hours, the same with fresh tongue to remove the slime or mucous. The smoked tongue is left in water over night. After this is done the tongue is cooked until soft in the 3 qts. of water, adding bayleaf, pepper-corns, cloves, soupgreens and onion. If it is a fresh tongue, add some salt. It requires 3 hours to cook a tongue. When the tongue is soft, take it out of the water and skin it. You can serve the tongue in this manner or cold and — 42— sliced. If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in ½ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ½ of an hour, basting it several times. Then serve. The gravy must be strained. Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales. No. 35— RAGOUT OF OX-TONGUE. Quantity for 6 Persons. For Cooking. 1 tongue, smoked, pickled or 2 cloves fresh 6 pepper-corns 3 qts. of water ^4 onion 1 bay-leaf Sauce. 3 tbsps. of butter 1 tsp. of sugar 3 tbsps. of flour Salt % qt. bouillon or water 3 pepper-corns % cup Madeira or red wine 1 clove 1 pt. of champignons % bay-leaf 6 truffles % tsp. of meat extract Juice of % lemon 1 slice of lemon Preparation: The tongue is cooked the same as in No. 34. For ragouts the smoked tongue is preferable. When the tongue is soft, skin it and cut it into thin slices. Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for 1½ hour and strain. Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ½ hour. The gravy must not be too thin and watery. The ragout is placed on a platter and garnished with warm scallops of pufif-paste or meat dumplings. — 43— Meat Dumplings. % lb. finely chopped veal Some grated onion, salt, pepper % lb. finely chopped pork 1 tbsp. of finely chopped cham- 1 roll, soaked and the water pignons pressed out 1 tsp. of finely chopped truffles. 1 egg Mix this all very well and form small dumplings, then put them into boiling hot salt water or bouillon and cook for 10 minutes slowly, or fry in butter light brown and place them around the tongue ragout. The plates and the platter on which they are served must be hot. Remarks: This is a fine dish for parties. No. 36— CHOP SUEY. For About 6 Persons. % lb. veal 1 large stalk celery % lb. pork 3 large onions 1 lb. beef 1 tbsp. lard 2 tsps. molasses 1 tbsp. flour Preparation: Cut the meat in cubes; put the lard and flour in pan and brown ; add meat and put enough water on to cover it ; add the molasses and cook slowly for 1 hour. Cut the stalk of celery in small pieces and add them to the meat. Cut the onions fine and fry them light brown in a little butter; add to the rest and boil slowly another half hour. Serve with plain Chinese sauce. — 44— VEAL. 1. Leg. 6. Breast. 2-3. Kidney roast and small chops. 7. Head. 4. Shoulder. 8. Shank Leg. 5. Neck. 9. Pour Legs. Preparation of Veal. Appearance of Good Veal. It must be of a white color, a fine firm grain and have plenty of fat.