San Rafael cook book, 1906

BAKED BEEF TONGUE— Miss Annie Day. Boil a fresh tongue 1 hour, skin and lay in the roaster upon a layer of sliced vegetables — carrots, turnips, onions, a tiny piece of garlic; in fact any vegetable you may have; season all well with salt and a little cayenne. Pour over all some of the water in which the tongue ■was boiled. Cover and cook slowly for two hours. Serve with vegetables around the tongue and thicken the gravy with browned flour and pour over all. Add more seasoning if desired. STEWED FRESH TONGUE— Mrs. W. F. C. Hasson. Soak a fresh tongue in cold water 1 hour; boil 3 hours, and put on one side till cold. Put it in a stewpan, cover with stock, add salt, cayenne, 1 dozen cloves, 1 turnip, 1 carrot, 2 onions, and % head celery, all cut very small. Stew gently 1% hrs.; take out the tongue and add to the gravy 1 tablespoon made mustard, 3 tablespoons mushroom catsup, 1 tablespoon Worcestershire, 3 pickled gherkins chopped fine,1 tumbler port or red wine, and 2 ozs. butter braided with 3 tablespoons browned flour boil and stir this till smooth; put back the tongue and simmer % an hour; dish the tongue, and pour the sauce over it. SHEEP'S TONGUE, SPANISH— Miss H. Pregge. Put 8 sheep's tongues into water and boil until tender; skin while hot, then slice them and place in a saucepan with 1 can of tomatoes j^ add a little onion, pepper, and salt. Boil % hr.; before removing from the stove,, thicken with 1 tablespoon of flour, j BOILED LAMBS' TONGUES— Mrs. L. A. Lancel. Take as many lambs' tongues as you like, clean and put in boiling water; add salt, pepper, celery, carrots, turnips, laurel leaves, a little green pepper, and garlic. Boil all together till done; peel, and serve very hot. Boiled calves' feet, same as lamibs' tongues. Sauce for Lambs' Tongues or Calves' Feet — Take small chives, eschalots, and parsley; chop fine. Mix well 2 heaping tablespoons of the chopped greens, 6 tablespoons of olive oil, 8 of vinegar, % tablespoon; of salt, % teaspoon of pepper, % cup capers; serve on hot tongue. CALVES' TONGUES— Mrs. A. Decourtieux. 4 calves' tongues, 1 onion, 1 teaspoon salt, % teaspoon pepper, 3 tablespoons butter, 3 tablespoons flour, 2 cups boiling water, 1 tablespoon beef extract, 1 tablespoon vinegar, % teaspoon salt, 1/4 teaspoon paprika, 1 tablespoon capers, 12 stoned olives, sliced. Cover the tongues with boiling water, add the onion, sliced, together with salt and pepper, cover and simmer slowly, until thoroughly done. Remove from the water and skin the tongues, then cut them In halves lengthwise. Brown the butter in a saucepan, add the flour, and brown thoroughly, stirring all the while carefully; then add the boiling water, in which you have dissolved the beef extract. Season with salt, paprika, vinegar and capers. Then add the tongues, which should have been reheated. Dish on a hot platter, add the olives and serve. CALVES' FEET A LA MARECHAL— Mrs. W. F. C. Hasson. Boil, bone and cut into inch pieces, 4 calves' feet. Fry till soft in 4 ozs. butter, 2 onions, a little garlic, 2 green peppers and some mushrooms, all chopped small; add salt, pepper, cayenne, and a little mace; stir in 4 tablespoons of flour, and then add boiling milk enough to make the mixture as thick as rich cream. Put in the feet, and mix all well together. Take off the flre, add the yolks of 2 eggs, the juice of a lime, and a tablespoon of water, all well beaten together; pour this mixture into a buttered pan, and put it by until cold ; cut into slices, dip twice into egg and bread crumbs, fry to a light brown in butter, and serve very hot. TRIPE, SPANISH— Miss H. Pregge.