European and American cuisine

Beef Tongue h la Financidre. — Place a well-washed fresh beef tongue in a soup kettle, add some soup bones and, if handy, a shank of veal, set the kettle over the fire ; as soon as it boils add 1 tablespoonful salt, Vs tablespoonful pepper, 2 onions, 1 carrot, a bouquet, 1 leek, 12 whole peppers, cover and cook from 3 to 4 hours. When done take out the tongue, remove the skin, trim nicely, lay on a hot dish. Have in the meantime a financi^re sauce prepared, pour a little over the tongue, garnish with timbales of spinach and small cooked potato balls. Serve with the remaining sauce in a sauce bowl. Beef Tongue with Raisin Sauce.— Boil a fresh beef tongue as in foregoing recipe. When done pare off the skin, remove all black and hard parts, cut the tongue into Y^-inch-thick slices, put it in its original form on a warm dish. Have in the meantime a raisin sauce prepared ; pour a few tablespoonfuls sauce over the tongue, and garnish with small potato dumplings and boiled chestnuts. Serye with the sauce; or put the slices in the sauce, let them stand for 10 minutes, then serve and garnish with farina dumplings. Beef Tongae h la Jardinidre.— Boil a fresh beef tongue as d. la financidre ; dress the prepared tongue on a warm dish, pour over and around the dish 1 pint of cooked carrot balls and 1 pint of cooked green peas, sprinkle oyer 1 tablespoonf ul parsley, and serve with boiled potatoes ; or lay small boiled potatoes in a circle around the dish. Any kind of yegetables in season may be taken in place of the above. Boiled Beef Tongue ft la Frankfurt.— Boil and prepare a fresh beef tongue the same as tongue 4 la financidre, and garnish vrith cooked red cabbage ; serve with Spanish sauce. Beef Tongue^ Salted. — Take a fresh beef tongue, rub it all oyer with plenty of salt and as much saltpeter as will lie on a 5- cent piece, lay the tongue into a deep dish and set it 4 days in a cool place, turning it once or twice during that time ; it is then ready to be boiled. Beef Tongue Bagoftt. — Place a well- washed fresh tongue in a saucepan over the fire, cover with cold water ; as soon as it boils add 1 tablespoonf ul salt, 1 teaspoonful pepper, 2 onions, and a bouquet, cover and boil slowly from 2V, to 3 hours. When done take out the tongue, remove the skin, cut into y4-inch-thick slices, put the slices in a saucepan with a little of their broth to keep warm. Sfelt 2 ounces butter in a saucepan, add % cupful fine-cut onions, cook 6 minutes, or until they have obtained a light-brown color ; then add 2 tablespoonf uls fiour, stir for a few minutes ; add IVt pint of the tongue broth, lYs teaspoonful beef extract, Ys cupful sherry wine, cook 5 minutes ; then strain into a clean saucepan, add Ys can mushrooms, Yi teaspoonful pepper, cook 15 minutes; then add the slices of tongue without their broth, add 18 small cooked forcemeat balls, and a little sugar color. Serve on a warm over the fire, put a sieve over the saucepan, a napkin in the sieve, pour the broth in the napkin, and let it run into the saucepan. When all is thus strained pour it into a form and set aside to cool, then place on ice till firm. When ready to serve, cut the roll into slices, arrange them nicely on a dish, chop up some of the jelly, and lay it around the dish ; serve with mayonnaise.