Manual for army cooks

a ball, and roll it out round ; divide the chopped meat and place it in the paste ; add a little water ; gather it round like a dumpling ; bring the cloth around it, and tie it tightly, and boil according to size : a 12-pounder, for one person, one and threequarter hours ; 32-pounder, for two, two and a half hours. The bones and cuttings must be made into a gravy, and served separate. The meat must be made into balls the size of bullets, and placed in it. The cloth, before being used, should be dipped into boiling water, wrung out, and some flour dusted over the part the pudding will occupy. This prevents the pudding from sticking to the cloth. Some salt should be put into the water the puddings are boiled in. This applies to all boiled puddings or dumplings made with flour and dripping or suet. STEWED BEEF HEART. 1 beef heart. 1 lb. potatoes, sliced thin. 2 medium-sized onions, sliced thin. 1 pinch cayenne pepper. 2 bay leaves. Little cchopped parsley. 1 head celery chopped fine, or 1 level teaspoonful celery seed, 3 tablespoonfuls tomato catsup, or ^ lb. fresh or canned tomatoes. Butter or beef drippings the size of an egg. Cut the heart into small pieces, and remove all tough, fibrous tissue. Wash thoroughly in cold, salt water. Put the pieces into a pot of cold water enough to cover them ; add two teaspoonf uls of salt ; cover closely ; stew gently for ten minutes ; remove the scum as it rises. Take out the meat with a skimmer, pour off and strain the liquor, wash out the pot, return the strained liquor, together with the heart, the potatoes, onions, tomato catsup, celery, .cayenne pepper, butter, and bay leaves ; stir them well together ; cover ; stew gently until quite tender, stirring occasionally. When cooked season with pepper and salt, and serve. If necessary to replenish the water add boiling water. If necessary to thicken the liquor proceed as directed in to Stew Fresh Beef.. Veal heart is prepared and stewed in the same way. BOILED FRESH BEEF TONGUE. Soak the tongue one hour in cold water; rinse in fresh cold water ; put it into a pot of cold water enough to cover it ; add two tablespoonfuls of salt and two bay leaves ; cover ; boil slowly ; turn the tongue once or twice ; remove the scum as it rises ; boil until so tender that a broom straw will easily penetrate it. If necessary to replenish, use boiling water. When cold enough to handle peel off the thick skin carefully; serve hot or cold. If to be eaten cold, let the tongue remain in the liquor until cold. A boiled tongue, after it is peeled, may be prepared according to the following directions : Put a piece of butter or beef dripping the size of an agg into a pot and brown it slightly ; move it about quickly so as to melt it as fast as possible and prevent it blackening ; put the tongue into the browned butter or dripping; turn it over quickly until both sides are slightly browned; add about a pint of stock or gravy, two or three whole cloves, two mediumsized onions parboiled and sliced, and a seasoning of pepper and salt; cover; simmer from a half to three-quarters of an hour; take up the tongue, put it in a dish, and set it aside to keep warm; thicken the gravy with blended browned flour, let it boil up once, pour it over the tongue, and serve. FRIED LIVER.