Beef Tongue, Poivrade Style

1 ounce of fat salt pork or bacon

2 slices of onion

½ carrot

¼ bay leaf

12 pepper-corns

1 sprig of parsley

¼ cup of vinegar

1½ cups of brown stock

1/3 cup of Sultana raisins 4 tablespoonfuls of butter 4 tablespoonfuls of flour ½ teaspoonful of salt 3 tablespoonfuls of currant jelly 3 tablespoonfuls of Madeira wine 1 pint of cold cooked tongue cut in cubes

Cut the pork, onion and carrot in bits; add the bay leaf, peppercorns and parsley, and stir and cook until slightly browned. Drain off the fat, add the vinegar to the vegetables and let stand on the back of the range until reduced one-half; strain into the stock, pressing out all the juice possible. Use this stock with the butter and flour in making a sauce. Meanwhile cook the raisins in boiling water until they are tender and the water has evaporated. Add these with the jelly and tongue to the sauce. When very hot add the wine and salt and serve.

Boiled Tongue A La Romaine

Let a corned beef tongue stand over-night covered with cold water. Drain, cover with fresh water, and let heat to the boiling-point. After boiling five minutes, let simmer about three hours or until tender. Drain, pull off the skin, and cut in halves lengthwise. Dispose the two halves upon a large dish to take the shape of a heart. Pour over them Romaine sauce, and serve at once.

Slices Of Beef Tongue A La Indienne

1 yolk of egg, beaten slightly 2 teaspoonfuls of French mustard ½ teaspoonful of curry powder 6 drops of tabasco sauce 2 tablespoonfuls of olive oil 1 teaspoonful of Shrewsbury Manor Relish

Juice of half a lemon Slices of cold boiled tongue Sifted bread crumbs Hot string beans or peas, well seasoned

To the beaten egg add the mustard, other condiments, oil, and lemon juice. In this mixture dip the slices of tongue, and roll them in the bread crumbs; broil in a well-oiled broiler over a gentle fire until the crumbs are browned on both sides. Serve with the vegetables.

Hot Boiled Tongue

Cover a pickled or pickled-and-smoked beef tongue with cold water, and heat to the boiling-point, then let simmer until tender. It will take three or four hours. Remove from the kettle, and free from the skin, then cut in slices. Dispose these on a platter, and pour over them a thick, hot, brown sauce, to a pint of which one-fourth a cup of claret and port wine and two tablespoonfuls of currant jelly are added. Set a candied cherry softened in boiling water on each slice of tongue, and serve at once with orange salad. Cold boiled tongue may be used by reheating it in the sauce.

Orange Salad For Hot Boiled Tongue

Remove the peel from the oranges, slice the pulp lengthwise of the fruit, and sprinkle it lightly with salt and paprika, then for a pint of fruit use three or four tablespoonfuls of olive oil. Toss and turn the fruit with a spoon and fork, adding the last of the oil cautiously. Turn upon a bed of crisp, well-washed and dried lettuce hearts, and serve at once.