Corned Beef Tongue With Spinach

The tongue put to boil in cold water and simmered till tender, taken up, skinned, and kept in hot broth; served in slices on a bed of spinach with some Espagnole sauce poured around. Brussels sprouts, or a jardiniere or macedoine of vegetables, form an appropriate garniture to boiled corned tongue; also the tongue served plain with either raisin or Hol-landaise sauce.

Boiled Beef Heart With Horseradish

The heart washed and freed from blood, boiled till tender in white stock with whole mace, carrot and onions; served in slices with horseradish sauce poured around, and garnished with a small white turnip hollowed out, steamed, and filled with grated horseradish, or the turnip may be boiled with a little carmine in the water, giving it a reddish color.

Stuffed Roast Beef Heart

The heart prepared and boiled till tender, as above; taken up, drained, the cavities cut out and the space filled with a sage and onion stuffing, placed in pan with brown sauce poured over it and baked till glazy; served in slices on a bed of the stuffing with some sauce poured around, and garnished with potato balls at one end and French beans at the other.

Beef Kidney Saute

The kidneys cut in small pieces, put to boil in cold water, when blanched, poured into colander, washed and drained, then lightly fried in butter, sprinkled with flour, moistened with stock, simmered till tender, seasoned with salt, pepper and lemon juice; served with a border of potatoes on the dish, kidneys in the centre, sprinkled with chopped parsley.

Beef Kidney Soup

-The kidneys cut small and prepared the same way as "kidney saute." The soup made of thin Espagnole, the kidneys and their sauce added at the finish; served with small toast.

Braised Ox Tails With Kidney Beans

The thick end of the tail is cut into portion pieces and placed in saucepan with carrot, onions, celery, bay leaves, thyme and parsley, covered with stock and simmered till tender and glazy, then taken up, the liquor strained, skimmed and added to a Madeira sauce, poured over the tails; served with a border of green kidney beans, and a fancy crouton at each end of dish.

Haricot Of Ox Tails

The tails cut into pieces at the natural joints, fried with onions in a saucepan till onions are of a golden color, flour added to form a roux, moistened with stock, allowed to simmer for an hour, skimmed, turnips and carrots cut about size of the joints are then added, and simmered another hour, then small potatoes of an even size are added; when they are done, season with salt, pepper and walnut catsup; served, the tails in the centre of the dish, garnished alternately with the vegetables, the whole sprinkled with chopped parsley.

Curried Ox Tails With Spaghetti

The tails cut into sections at the joints, fried with onions in a saucepan till onions are of a golden color, flour and curry powder added, shaken together, then moistened with stock, simmered till tender, meanwhile adding to the sauce a grated green apple, juice of a lemon and some chutney; when done, the tails taken up into another saucepan and the sauce strained over them; served with a border of boiled spaghetti cut in inch pieces, seasoned with Parmesan cheese.

Beef Sausages

Lean and fat raw beef trimmings two-thirds, soaked stale bread that is squeezed dry one-third, the meat is put through the chopping machine, then mixed with the bread and seasoned with salt, pepper, sage, thyme and a little farina, the whole is then put through the machine again; when it has all passed through cold water is added to the desired stiffness, the knife taken from the machine, filler screwed on; the salted skins having been softened in water, are blown and drawn on to the filler, meat placed in the machine, the skins filled and tied.

Sausage Cakes With Potatoes

The sausage meat purchased or made as in the preceding recipe, formed into round cakes, and either fried or arranged in.a baking pan and baked till done; served on a bed of mashed potatoes with a little brown gravy poured around.