Beef Tongue, Boiled

Wash the tongue carefully and soak twenty-four hours, changing the water at least once. Put it over to cook in cold water and boil from four to six hours, according to the size. The skin should always be removed as soon as taken from, the pot. It may be served hot with sprigs of parsley over the root. If to be eaten cold, cut off the root, put a weight upon the tongue, and slice very thinly, garnishing with parsley or curled lettuce leaves.

If the tongue is neither corned nor smoked, but perfectly fresh, the soaking may be omitted and the tongue boiled in slightly salted water, always remembering to put it over to boil in cold water.

Deviled Tongue

Take boiled beef tongue, chop very fine, season well with black and red pepper and dry mustard; add a couple of tablespoonfuls of vinegar to moisten, press solid and slice thin., "Deviled" means "very hot" or very highly seasoned.

Pickled Tripe

Tripe procured at a meat market is prepared for pickling or frying, Cut in squares an inch or more each way, first drying in a towel, and pour boiling vinegar over them highly spiced with pepper-corn and mace. Add a little salt. This will keep some time.

Fried Tripe

Cut in pieces, dry carefully, roll in flour and fry in plenty of butter and lard mixed. Fry to a light brown. Some cooks serve this with a gravy made in the pan.

How To Prepare Tripe

After scraping, soak in salt water seven or eight days, changing the water every other day; then boil until tender, which will take eight or ten hours. Salt the water slightly. It is now fit for broiling, frying or pickling. Tripe is usually in the market ready prepared.

Fried Liver

Cut in slices half an inch thick, parboil, peel the edges, dip in salted flour and fry brown in hot lard, or fry some breakfast bacon in the pan first and cook the liver afterward. Butter or beef suet may be used for frying. Serve the bacon, if used, with the liver.

Beef Liver Stewed

Prepare the liver as above, fry brown with some slices of salt pork - 4 or 5. Then take it and cut in strips, together with the pork. Put it back in the pan with 1 cup of water, a piece of butter rolled in flour and pepper to suit. Stew two minutes and serve hot.

Boiled Corn Beef

Take a piece of corned beef - a flank piece. Make a dressing as for chicken or turkey. Spread over the beef, roll tightly and tie. Fold in a thin cloth. Boil until tender. Take up, drain and press under a weight, slice cold, garnish with small cucumber pickles.

Dried Beef With Eggs

Cut some dried beef in thin shavings. Put them in a frying-pan, and nearly fill it with hot water. Set it on the fire and let it boil up once, and pour off. Put with the beef, butter the size of a hen's egg to half a pound of meat. Add a little pepper and let it fry a few moments over a quick fire; then break 3 or more eggs into it. Stir them together until the eggs are done; turn on a dish and serve; or fry the beef as above with a little wheat flour dredged over. Fry eggs and serve with it same as ham.

Potted Beef, Ham, Chicken, Etc

Chop cold roast or boiled beef very fine. Veal, fowl, etc., may be used instead. Rub with each teacup of the meat 1 teaspoonful melted butter and season with pepper, salt and mace. A shoe of cold ham chopped with it improves the flavor. Put in a double boiler, or in a dish set in a sauce-pan of boiling water until the meat is heated through. When nearly cold pack in small jars and cover the top with warm, not hot, butter or melted suet. It will keep ten days. Shoe cold, melt the suet or butter and pour over again when part is used out.