Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Put a fresh tongue in cold water, add three pounds of lean beef. Let them boil together gently four hours, and at the end of the time add carrots, potatoes, and other vegetables if you wish. Brown the flour with which you thicken the gravy, and before thickening add a dozen cloves, salt and pepper to taste, and half a glass of wine. Strain the gravy to get cut ali the bones, peel the tongue, return it to the gravy, and send to the table without the beef. Brains with Mushrooms Prepare the brain of an ox by washing and skimming it, and then steep it on the back of the range for an hour. When MEATS 161 it is well steeped, rub it with flour and sali, lay on it bits of butter, and set it in the oven, having added water to the dish in which it is to bake. Bake it for an hour, basting it often, and serve with a mushroom sauce. An onion sauce may be substituted for the mushroom sauce. Btewed Beef Kidney Select two beef kidneys, remove the fatty substance from the middle, and cut in slices. Wash in salt and water, then in fresh water. Drain thoroughly and season with salt and pepper. Fry in boiling hot butter until slightly brown, shaking the saucepan all the time. Drain the butter off and put the kidneys on a plate. Pour a scant pint of Espagnole sauce in a saucepan with two wine-glasses of Sherry. BoiI until quite thick. Add some sliced mushrooms, — seven or eight, — the kidneys, four ounces of butter in small bits, some chopped parsley, and lemon juice. Mix well without boiling. Tasto, and add more seasoning if necessary. Dish up as high as possible on an entrée dish. Baked Tripe Cut one pound and a half of tripe in small squares. Put them in an agate pan with five chopped onions. Season with salt and white pepper. Cover with stock or water and bake in a slow oven for three hours. Pour off the liquid, strain it into a saucepan. Add enough flour to make a thick sauce. Stir over hot fire until it boils up once. Arrange the tripe, etc, in a baking dish. Pour in the sauce and cover all with mashed potatoes beaten to a cream. Bake in a hot oven until all is thoroughly heated and the potatoes a nice brown. Fried Tripe with Espagnole Sauce Cut two pounds of tripe into small pieces. Fry until a light brown, with three ounces of butter, one finely chopped onion, and half a green pepper finely chopped. Peel one goodsized tomato, cut it in pieces, and mix with one-half pint of Espagnole sauce. Season with salt, pepper, a bouquet, and one crushed clove of garlic. Stir the tripe in this sauce and cook f or ten minutes. Remove the bouquet, add one teaspoonful of finely chopped parsley, and serve at once. Btewed Tripe with Tomatoes Wash one pound of tripe, cover it with hot water, add one onion cut in quarters, and stew thirty-five minutes. Stew one pint of tomatoes ten minutes, strain, add a seasoning of salt and pepper, and two tablespoons of flour wet with cold water. Drain the tripe thoroughly, cut it in strips, and add it to the sauce. Boil ali up together with a tablespoon of butter and serve. Fricasseed Veal