How to Cook Sheep's Tongues

Sheep's Tongues With Turnips

Take eight tongues of an equal size; let them disgorge in a little water and flour, and next blanch them. When thoroughly blanched, mark them in a stew-pan, to braize them. In case you should have a braize of beef, or of mutton, or any others, as they will all equally answer the purpose for sheep's tongues, when they are done, peel them and cut them in two. Dish them en miroton, and mask them with the sauce of the haricot, the turnips of course being put in the middle.

* Mask signifies, cover with the sauce.

Sheep's Tongues Au Gratin

CUT as many bits of bread in the shape of cocks'-combs, as you have tongues. Take some farce fine. (See Chap. IV. No. 6.) Erect a little dome in the centre of the dish, and dress the tongues in the said farce, leaving however room enough between to place one of the toasts; then put the dish into the oven. When the farce and tongues are done, take them out of the oven, and drain all the grease; they must be covered with bacon, in order that they may not get dry (unless a mould may be procured to close hermetically); you then put your toasts, fried of a fine brown colour, between each tongue, and the sauce with a thick essence. Mind that the tongues must be braized before, with whatever sauce you serve them.

Sheep's Tongue A La Maintenon

The tongues are to be cut in two, and put into a dus-selle, or in fine herbs, the same as chops a la Maintemm. When you put any meat en papillotes, you must use as great a quantity of fine herbs as possible, (as No. 8.)

How to Cook Mutton Cutlets

Cutlets En Haricot Vierge

Prepare the chops as above. Braize them in the same manner. As many people object to onions, serve them with a haricot vierge instead of a soubise. (See Sauces.)

Cutlets A La Minute

Take the best part of a neck of mutton that has been kept for a while. Cut the chops one by one, and pare them as nicely as you can. Season them with pepper and salt, dip them into some clarified butter, and broil them over a brisk fire. Serve up with a very strong gravy of veal, well seasoned. Observe that cutlets a-la-minute, to be good, must not be too much trimmed, and you must leave a little fat to them; they are dipped in clarified butter to prevent them from drying.

* Be on your guard against using old broth: if you bare no fresh broth, put water. Old broth turns the cutlets red.

Cutlets A L' Ltalienne

Are prepared as above, but are to be dipped into crumbs of bread. After having dipped them once into the crumbs, repeat the same operation in clarified butter and crumbs a second time, and then broil them. Lastly, press them between two sheets of brown paper to take out all the fat, and serve up with brown Italienne. (See Sauces.)

Lamb Cutlet Epigram

These are nearly the same as in No. 3. Only you serve in the middle a blanquette of lamb, cutout of the shoulder or any other part of the lamb.

Cutlets Sautees A L'Essence

Pare them as in No.3, mark them in a cutlet-pan with clarified butter. Sautez them over a brisk equal fire. Drain part of the butter; put one or two spoonfuls of Espagnole and a little glaze into the cutlet-pan with the juice of a lemon. Keep stirring the whole over the fire, but do not let it boil. Dish and send up instantly.

N.B. - If these are kept waiting, they are spoiled. They are fine eating however for such people as like their meat under-done; but if they are over-done, they have no more savour than cork or leather.

Cutlets En Haricot Brun

Many people braize and glaze them, and put the haricot brun in the middle, but I will explain the manner in which they are to be prepared, in order that they may taste of the turnips. Cut the chops as in No. 1, pare the bones nicely, then fry them in a little butter, of a nice brown colour, drain the butter, and make a roux very blond; that is to say, put into the same stew-pan a small bit of fresh butter and a spoonful of fine flour; put this over a moderate fire, and turn it with a wooden spoon till the flour is of a very nice brown colour, then moisten with some gravy of veal of a fine colour, well seasoned. When the sauce boils, throw in the chops, and the trimmings of the turnips; let them stew gently on the corner of the stove. Skim the sauce frequently: when the chops are nearly done, drain them in a clean stew-pan. Have ready some turnips turned in whatever shape you think proper, but they must not be too small for this entree; drain the sauce through a tammy over the turnips and chops, which stew in this sauce with a little sugar; continue skimming frequently. When the turnips are done as well as the chops, keep them warm au bain marie, till you serve up.

N.B. - Some people fry the turnips in butter to make them brown, which is useless, as they will look very well, provided the gravy of veal is of a fine colour.