502. - To Roast A Beef Tongue

Take a fine large fresh tongue, scald it, and take off the skin; cut it off at the root and trim it neatly; stick a few cloves here and there in it, and put it in a cradle-spit; sprinkle it with salt, and baste it well with butter. Serve it with a good sauce in a sauceboat, made as follows:- Put into a stewpan half a pint of port wine, with about half the quantity of well seasoned gravy; reduce it to one-half; then stir in a good piece of butter and a table-spoonful of flour; add a squeeze of lemon; when the butter is melted and the sauce done, place the tongue in a dish, and serve hot with the sauce poured round. In Spain, the sauce is strongly impregnated with saffron.

503. - Fresh Beef Tongue

Take a green tongue, stick it with cloves, and boil it gently for three hours; then brush it over with the yolk of an egg, dredge it well with bread-crumbs, and roast it, basting it well with butter. When dished, serve it with a little brown gravy flavored with a glass of wine, and lay slices of currant-jelly round it. A pickled tongue, well washed, may be dressed in the same way, and beef-udders also.

504. - A Fresh Neat's Tongue And Udder

May be roasted together in the manner thus described; but when ready to be dished, instead of currant-jelly, put half a pint of gravy into a saucepan, with the juice of a Seville orange, two lumps of sugar, a glass of claret, and a piece of butter: toss the whole over the fire, and serve it up with the tongue and udder, garnishing the dish with slices of lemon. The udder should be stuck with cloves, and both should be continually basted.

505. - Brisket Of Beef, Stewed

Take any quantity of brisket of beef required, say eight or ten pounds, cover it with water, stew it tender, bone the beef and skim off the fat, strain the gravy, add a glass of port wine, flavor with spice tied in a bag. Have boiled vegetables ready; cut them into squares, and garnish the beef from the gravy round it, and serve.

506. - Entrees

Are, in common terms, what are called made-dishes; of course, these are the dishes upon which, in the high class of cookery, the talent of the cook is displayed. Great care should be observed in dishing them up, for the eye is a great assistance to the palate: it often happens that the carelessness of the servant destroys the labors of the cook, by the manner in which the dish is taken from the kitchen to the dining-room. In some measure to avoid that, Soyer directs a small thin border of mashed potatoes, about half an inch wide and a quarter of an inch deep, to be placed on the bottom of the dish, which keeps each object in its place; they should always be served exceedingly hot.

507. - Cow-Heels

Ox-feet, or Cow-heels, are not highly esteemed, but they contain much nutriment, and may be dressed in the various ways already stated for tripe, with which they are commonly boiled. They are frequently eaten cold, with mustard and vinegar.

Soak them well; boil, and serve in a napkin, with thick melted butter, a large spoonful of vinegar, and a little mustard and salt. Or boil, and then stew them in a brown gravy. Or cut the heel in four parts, dip each in egg, flour, and fry them in butter. Or fry, and serve with onions fried and put round them: sauce as above.

The water in which they are boiled will make equally good jellies, either relishing or sweet, with that of calves' feet, if duly prepared; and at a far less expense. This jelly gives great additional richness, likewise, to soups and gravies.