Miss Corson's practical American cookery and household management

Cut off the roots of the tongues, leaving only some of the fat; sprinkle them all over thickly with salt, and let them lie on a slanted board over night to drain ; mix together a cupful each of brown sugar and salt, a heaping tablespoohful of powdered saltpetre, and a tablespoonful each of ground pepper, cloves, allspice, and mace, for two tongues; rub this mixture well over the tongues ; put them in a picklingtub, and let them stand in a cool place for ten or twelve days, turning them every day in the pickle. After that time they may be dried, or smoked, or cooked as soon as wanted. BOILED TONGUE. Wash a pickled tongue, put it into enough cold water to cover it, and let it soak over night ; the next morning wash it, put it over the fire in enough fresh cold water to cover it, and boil it gently until it is very tender ; then remove the skin, and serve the tongue hot, with any sharp sauce and boiled green vegetables, or with pickled beets or red cabbage. If the tongue is to be served cold, return it to the liquor in which it was boiled, after skimming it, and let it cool there ; this will make it very tender and juicy. BAKED TONGUE. Boil the tongue as directed in the preceding recipe, and ^ after the skin is removed dust it with .bread or cracker crumbs, and brown it in a hot oven. BOILED TURKEY WITH OYSTER SAUCE. Choose a tender hen turkey weighing about seven pounds. Have it carefully plucked, singed, and wiped with a wet towel ; cut pff the head and feet, draw it without breaking the intestines ; either stuff it with equal quantities df stale REMOVES (RELEVES). 341 bread and oysters, seasoned with salt and pepper, or truss it unstuffed ; put it over the fire in sufficient boiling water to cover it, remove all scum as it rises, and boil the turkey gently for about two hours, or until it is tender. While the turkey is being boiled, carefully remove all bits of shell from a quart of medium-sized oysters, and strain their liquor. OYSTER SAUCE. When the turkey is nearly done, put in a saucepan over the fire, two level tablespoonfuls of flour, and two heaping tablespoonfuls of butter, and stir them together until they bubble ; then gradually stir in the oyster-liquor and enough broth from the turkey to make a sauce of the consistency of cream ; season it palatably with salt and white pepper, and let it boil for a moment ; put the saucepan containing the sauce into a pan of hot water, and place it on the back of the fire to keep hot until just before dishing the turkey ; then put in the oysters, and let them boil once ; meantime dish the turkey, remove the trussing-cords, pour a little of the oyster-sauce over it, and serve it with the rest of the sauce in a boat. BOILED TURKEY WITH CELERY SAUCE. Dress the turkey as directed in the preceding recipe, substituting celery, washed and chopped, for the oysters, • both in the stuffing and in the sauce, and taking care that the celery used for the sauce is very white and tender. BOILED CHICKEN. Carefully pluck and draw a tender chicken, singe it, wipe it with a wet towel, cut off the head and feet, and truss it for boiling ; put the chicken over the fire in sufficient water to cover it, with a level tablespoonful of salt, and a teaspoonful of peppercorns or a small red pepper. Boil the chicken