The home cook book

Use one large fresh beef tongue or two or three veal tongues. Boil the tongue half an hour. Strain the water for gravy. Remove the skin and gristle from the tongue, leaving any pieces of sweetbread which may be attached. Roll the tongue in flour and brown it in a deep saucepan or casserole in which you have two tablespoons of boiling drippings. Add two teacups of canned tomatoes, one minced onion, three sliced carrots, four sliced potatoes, and six small white onions. Fill the casserole with the strained water, add one bay leaf, a pinch of thyme, one red pepper pod, and half a teaspoon of salt. Allow to simmer three hours. Serve with the vegetables placed around the tongues, and the gravy in a separate dish. The dish may be varied by the addition of a teaspoon of mustard mixed into the gravy. VEAL CUTLETS Have the cutlets cut a little more than half an inch thick. Roll soda crackers very fine. Beat one egg or more. To one egg add a tablespoon of cold water. Lay the rolled cracker on a pie plate, the egg in a smaller pan. Season the cracker highly with salt to taste, and red pepper. Cut the veal in pieces ready to serve. Dip each piece first in the egg and then roll over and over in the cracker. Put in a fryingpan a number of pieces of pickled pork cut in thin slices. Fry out the fat, and brown on both sides. When brown take out, and lay on a hot platter. Now put the veal in the fat and add a large lump of butter. Cook very slowly, turn as it browns lightly, and do not allow it to brown enough to be hard. Cook until well done. If more fat is needed, add butter and a little lard. When done lay the pieces of veal on the hot platter, and pour the fat over it, without any thickening at all. VEAL FILET Have your butcher take out the bone and make a deep cut, or you can do it yourself. Fill the cut with dressing made as follows: Two cups of breadcrumbs, one-half cup of 5 Vol. 2 chopped pork, a little lemon peel grated, the juice of a lemon, and pepper, salt, onions, and sage to taste, wetting all with cold water. Then bend the veal into a round form, fasten with skewers, sprinkle over salt and pepper and set in a well-heated oven for a two to three hours' roast. Baste well and often with butter and water. Just before it is done, sprinkle over a little flour and baste again. When done, add to the gravy a little thickening and some lemon-juice, if liked. [illustration: Skewers for Meat and Poultry] Strain the gravy, remove the grease that rises to the top, and serve in a gravy dish. Broiled or boiled ham cut in small pieces serves well with this meat. GRILLARD OF VEAL Cut in pieces like cutlets and beat two pounds of round steaks of veal. Lay in a deep china plate and pour over one tablespoon of cider vinegar, a teaspoon of salt and black pepper mixed in the vinegar. Have a deep saucepan or skillet very hot, and put in one large tablespoon of drippings. When this is smoking hot, throw in the cutlets, and be careful to make them lie flat. Cook quickly. When browned