Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

One tongue, a bunch of savory herbs, water. In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for twelve hoars previous to cooking it ; if, however, it is fresh from the pickle, two or three hoars will be sufficient for it to remain in soak. Put, the tongue into a stewpan with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry, instead of ham, and is, by many persons, preferred. If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top, to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish with tufts of parsley. FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley out small and put with it ia an improvement. BROILED TRIPE. Prepare tripe as for frying; lay it on a gridiron over a clear fire of coals, let it broil gently; when one side is a fine brown, turn the other side (it must be nearly done 63 Mothex'i Cook Book. through before turning) ; take it up on a hot dish, butter it, and if liked, add a little catsup or vinegar to the gravy. ROAST RABBIT. Empty, skin, and thoroughly wash, the rabbit; wipe it dry, line the inside with sausage-meat and force-meat (the latter of bread-crumbs, veil-seasoned, and worked up). Sew the staffing inside, skewer back the head between the shoulders, cut off the fore joints of the shoulders and legs, bring them close to the body, and secure them by means of a skewer. Wrap the rabbit in buttered paper, keep it well basted, and a few minntea before it is done remove the paper, flour and froth it, and let it acquire a nice brown color. It should be done in three-quarters of an hour. Take out the skewers, and serve with brown gravy and redcurrant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven it will take about the same time as roasting. Most cooks garnish the rabbit with slices of lemon and serve up with currant jelly. Sometimes the head is cut off before sending to the table; bat this is a matter of individual taste. STEWED RABBIT, Larded. One rabbit, a few strips of bacon, rather more than one pint of good broth or stock, a bunch of savory herbs, salt and pepper to taste, thickening of butter and flour, one glass of sherry. Well wash the rabbit, cut it into quarters, lard them with slips of bacon, and fry them; then put them into a stewpan with the broth, herbs, and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then strain the gravy, thicken it with butter and flour, add the sherry, give one boil, pour it over the rabbit, and serve. Garnish with slices of cut lemon. Mother's Cook Booa. FRICASSEED RABBITS.