495. - Bubble And Squeak

Cut slices from a cold boiled round or rump of beef; let them be fried quickly until brown, and put them into a dish to be kept hot. Clean the pan from the fat; put into it greens and carrots previously boiled and chopped small, or, instead of these, large onions sliced thin and fried, though both the latter are sometimes omitted. Add a little butter, pepper, and salt; make them very hot, and put them round the beef with a little gravy.

Cold pork boiled is thought by some to be a better material for bubble and squeak than beef, which is sometimes hard. In either case the slices should be very thin, and lightly fried.

498. - To Stew Ox-Cheek

Clean the head nicely, then soak it for some hours in cold water; put it into a stewpan, and let it simmer gently till it is quite tender; then take out the bones, and tie the meat up in a cloth; put a weight upon it, and let it stand till the next day; make a forcemeat of any white meat, and boil six eggs hard; cut the cheek in slices; put some at the bottom of a dish, then a layer of forcemeat, then one of the sliced eggs, another of meat, and so on till the dish is full; season with pepper and salt, and pour in as much of the gravy as the dish will hold; either stew it in the usual way, or cover it with a coarse paste and send it to the oven to be baked slowly. The paste to be removed before brought to table.

499. - Beef Tongue

If it has been dried and smoked, before it is dressed it should be soaked overnight; but if only pickled, a few hours will be sufficient. Put it into a pot of cold water, and set it over a slow fire for an hour or two before it comes to a boil; then put it aside, and keep it simmering for three and a half to four hours, according to its size: you can ascertain when it is done by probing it with a skewer. Peel it, trim the root, glaze it, and before serving surround the root with a paper frill, and stick a flower or two on the top.

Tongue Garnished.

Tongue Garnished.

Its appearance, and its flavor, also, may be improved by rubbing it over, when skinned, with yolk of egg, on which crumbs of bread and finely minced sweet herbs may be strewed; then slightly basting it with butter, and browning it with a salamander.

500. - To Stew Tongue

Salt a tongue with saltpetre and common salt for a week, turning it every day; boil it tender enough to peel; when done, stew it with a moderately strong gravy; season with soy, mushroom-ketchup, cayenne pepper, pounded cloves, and salt, if necessary. Serve with truffles, morels, and mushrooms, stewed in gravy.

501. - An Excellent Wat Of Preparing Tongues To Eat Cold

Season with common salt and saltpetre, brown sugar, a little bay-salt, pepper, cloves, mace, and allspice, in fine powder, for a fortnight; then take away the pickle, put the tongue into a small pan, and lay some butter on it; cover it with brown crust, and bake it slowly till so tender that a straw will go through it; put it into a tin mould, and press it well, laying in as much fat as possible.

The thin part of tongues, if hung up to dry, grates like hung beef, and also makes a fine addition to the flavor of omelets.