Meat Cakes A L'Italienne

Mince very fine any kind of cold meat or chicken, taking care to have it free from skin and gristle, add to it a quarter of its weight of sifted bread crumbs, a few drops of essence of anchovy, a little parsley, pepper and salt, and sufficient egg to moisten the whole. Flour your hands, roll the meat into little balls about the size of a half-crown piece, then flatten the balls with the back of a spoon, dip them in egg and in fine bread-crumbs, and fry the cakes in a little butter until lightly browned on the outside. Put them on a hot dish, and garnish with boiled Italian paste.

Rolled Tongue

To pickle the tongue put about half-a-pound of salt on it, let it remain twelve hours, then pour this off, and put a pound of fresh salt. Turn the tongue for three mornings, then add to the pickle an ounce of saltpetre and of bay salt, a teaspoonful of ground cloves and of allspice, and a quarter-of-a-pound of coarse sugar, turn the tongue, and rub the pickle well into it once a day for a fortnight, when it may be cooked. Put the tongue into sufficient hot water to cover it, and let it boil gently for from four to five hours, according to the size and quality. It must be perfectly tender, or it will not press well. Skin, and clear away all bone and gristle from the root of the tongue, which trim neatly, and scrape away any bits made dark by the pickle. Do this as quickly as possible, in order that the tongue may not get cold, hold it in a cloth and roll the tip into the middle, then put it into the collaring tin, and let it remain until the next day, It may then be glazed or not, according to taste.

Marrow Toast

Let the butcher break up a marrow bone. Take out the marrow in as large pieces as possible, and put them into a stewpan with a little boiling water rather highly salted. When the marrow has boiled for a minute, drain the water away through a fine strainer. Have ready a slice of light toasted bread, place the marrow on it and put it into a Dutch oven before the fire for five minutes, or until it is done. Sprinkle over it a little pepper and salt, and a small teaspoonful of parsley chopped very fine The toast must be served very hot.