Soyer's standard cookery

Slice the remains of a boiled ox tongue — a canned one will answer the purpose — and steep for an hour in a mixture of lemon juice and oil. Now drain and place in a buttered frying-pan with a few sliced button mushrooms, a little minced onion and parsley, and a sprinkling of pepper and salt. Add a tablespoonful of sherry and a teaspoonful of lemon juice and cook slowly for a quarter of an hour, taking care that the meat does not burn. Just before serving add a little hot stock and a spoonful of tomato sauce. Meat Macedoine. Line a fancy mold with aspic jelly, and fill the center with a mixture of cooked and sliced tongue, liver sausage, sweetbread, mushrooms and truffles. Add more liquid jelly, and when cold turn out on a dish. Almost any kinds of cold meat may be used up in this way, the greater the variety the better. The pieces should be arranged so as to have a pretty appearance when turned out of the mold. Baked Veal. Cut the meat from a shoulder of veal, divide into small cubes and parboil. Let the bones and trimmings simmer separately in a quart of water for two hours to make gravy. The meat is now placed in a pie dish, sprinkled with a little salt, half a grated nutmeg, the grated rind of a lemon, and just a suspicion of cayenne pepper. A tablespoonful of butter, with which has been incorporated the same quantity of flour, should be divided into little pieces and scattered over the meat, then the gravy from the bones is strained and poured over it, and the whole baked in a hot oven until well browned. China Stew (Veal or Mutton). Cut one pound of cooked veal (or mutton) into small diceshaped pieces, and remove all fat and gristle. Fry a tablespoonful of minced onion in a stewpan containing one ounce of melted butter or clarified dripping (the onion must not be allowed to get brown) then add the meat; sprinkle over it the curry powder, and stir it gently for six minutes. Pour in the thick white sauce, made with equal quantities of white stock and milk, or milk only can be used, cover the pan, place it in a moderately hot oven, and let the meat stew gently for one and a half hours. Boil the peas with a few leaves of mint, and when they are just tender, drain them well, add them and three tablespoonfuls of very finely-shred lettuce to the meat and let it continue to cook for another half hour. Arrange some carefully boiled rice on a hot dish, put the stewed meat and peas into the middle and scatter some chopped parsley over the top. Coulibac (Forcemeat). Make a light paste, roll very thin, and cut it square. Spread this thickly with a forcemeat made of minced veal, mushrooms, eggs, rice, herbs, and butter, moistened with stock. Roll up the whole, sprinkle with breadcrumbs and bake for one hour. Forcemeat Puddings. Butter well some small molds and line them with a forcemeat made of minced veal or chicken. Fill the center with minced duck or game, and cover with more of the first forcemeat. Smooth the top with the blade of a knife and poach carefully in boiling water for ten minutes. Take them out and let them cool a little, then remove the puddings from the molds. Dip each first in beaten egg and then in breadcrumbs, and fry them in butter or good fat until they are a golden color. Goulasch (Veal).