Boiled Tongue

Mrs. Adelia Hall.

In choosing a tongue ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender; if a dried one, and rather hard, soak it at least for twelve hours before cooking it; if, however, it is fresh from the pickle, two or three hours will be sufficient for it to remain in soak; put the tongue in a stew-pan, with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil," skim well and simmer gently until tender; peel off the skin, garnish with tufts of celery or parsley sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry instead of ham, and is, by many, preferred; if served cold, peel it; fasten it down to a piece of board by sticking a fork through the root and another through the top, to straighten it; garnish with parsley. A large tongue needs to be cooked between four and five hours, a small one, between two and three hours.

Brains

Mrs. M. E. J.

Scald, clean and stew in one-quarter pound of butter, a tablespoonful of fine parsley, juice of a lemon, and salt and pepper.

Brains Baked

Mrs. M. E. J.

Clean and stew until done; mix with one egg; season as before, except parsley; add a tablespoonful of butter; mix with fine bread crumbs, and heap in a tin plate. Strew the top with crumbs and pieces of butter; brown in the oven.

Tongue Cheese

Mrs. A. A. Dodsworth.

One beef's tongue, two calves' livers, three pounds salt pork; boil until well done; mince very fine; season to taste (with spice, if desired); press in a pan or mold until cold, then it is ready to slice and serve. Makes a delicious cold dish for lunch.

Broiled Tripe

Anonymous.

Prepare tripe as for frying; lay it on a broiling iron, over a clear fire; let it broil gently; when one side is done turn the other side; take it up on a hot dish, butter it; garnish with lemon or parsley.

Fried Tripe

Mrs. Dr. French.

Having boiled the tripe until perfectly tender all through, cut into pieces three or four inches square; make a batter of four eggs, four tablespoons flour, and a pint of milk; season with nutmeg; dip each piece of tripe twice into the batter, then fry it in hot butter or lard.

Brains

Mrs. Anna Ogier.

Parboil them, let them cool, and skin them; careful not to break; cut in slices about an inch wide: dredge with corn meal, pepper and salt; fry in hot lard; garnish with double leaf parsley.

How To Fry Tripe

Anonymous.

Take prepared tripe, wash and wipe dry; cut it four inches square; dip first in egg, then flour; let it fry gently to a delicate brown, in butter, if liked; add to the gravy a wine glass of vinegar and water; boil up, and pour over the dish with the tripe.

Head-Cheese

Mrs. Anna Ogier.

Boil pig's feet till perfectly tender, so that the bones may be easily removed; season with pepper, salt stirred in; wet a mould in cold water, pour in the cheese, press down; when well formed, turn out, and keep in cornmeal gruel and vinegar.