Comprising Ox-tongues, with Spinach.

with Brussels-sprouts.

d la Macedoine.

Ox-tongues, d la Jardiniere. a l'Allemande.

with Sauer-Kraut.

830. Ox-Tongue, With Spinach

Procure a pickled tongue, run an iron skewer through it from the root to the pointed end, tie a piece of string on one ene of the skewer, and fasten it at the other, so as to keep it in shape. The tongue should then be put on the fire in cold water, and kept gently boiling for about three hours, when it must be taken up, and after removing the outer cuticle, should be placed in the larder to cool; it should then be neatly trimmed, wrapped in a piece of buttered paper, and put into an oval stewpan, with a little common broth. Three-quarters of an hour before sending it to table, put the tongue in the oven, or on a slow fire, to get warmed through; then glaze it, and dish it up with some prepared spinach (No. 112) round it, pour a little Espagnole sauce, or some half-glaze round the base, and serve.

831. Ox-Tongue, With Brussels Sprouts

This is prepared in the same manner as the foregoing, except that Brussels sprouts (No. 1192) must be substituted for spinach.

832. Ox-Tongue, A La Macedoine

Prepare the tongue as in the foregoing cases, and when about to send to table, glaze and dish it up with a white Macedoine of vegetables (No. 143) placed neatly round it, and serve.

833. Ox-Tongue, A La Jardiniere

The tongue, when dished up, must be garnished round with groups of glazed carrots and turnips, cut in small fancy shapes, and boiled in broth, with a pinch of sugar and a little salt, previously to their being boiled down in their own glaze; these must be alternated with similar groups of flowerets of cauliflowers, heads of asparagus-peas, or French-beans cut in the form of diamonds and boiled green. Pour some half glaze or Espagnole sauce round the base, and send to table.

834. Braized Ox-Tongue, A Lallemande

Scald a fresh ox-tongue in boiling water upon the fire for about ten minutes; then immerse it in cold water, remove the root and any superfluous fat. Next, place the tongue in an oval stewpan with a carrot, an onion, one head of celery, a garnished faggot, four cloves, and a blade of mace; add a glass of brandy and sufficient good broth or stock to cover the whole, and set it to braize gently for two hours and a half upon a slow fire. When the tongue is done, take it out of the braize, trim and put it into a stewpan with its own liquor, previously divested of all the grease, strained through a sieve, and boiled down to half its quantity. About half an hour before sending to table, set the tongue on a very slow fire to simmer until it is warmed through ; roll it in its glaze, dish it up with some cherry sauce a la Victoria (No. 64) under it, garnish it round with a border of potato quenelles (No. 312), and serve.

835. Ox-Tongue, With Sauer-Kraut

For this purpose choose a smoked tongue, and let it soak in cold water for four-and-twenty hours previously to its being dressed. The tongue must now be parboiled for half an hour, and immersed in cold water; then remove the root, and truss it with a skewer and some string to keep it in shape; next, place it in an oval stewpan with one pound and a half of sauer-kraut (previously well washed in several waters), two carrots, two onions stuck with six cloves, and a garnished faggot of parsley; moisten with sufficient stockpot toppings to cover the whole; place a well-buttered paper on the top, and cover with a lid containing some live embers of charcoal; then set these to braize very gently on a slow fire for about three hours. When the tongue is done, take it up on a dish, trim it, and put it in a small oval stew-pan with a little good stock, to be kept hot by the side of the stove. 18

Meanwhile, remove the carrot, onion, and faggot of parsley from the sauer-kraut, and afterward press it in a napkin, to absorb all the grease. Then glaze the tongue, and place it in its dish, garnish it neatly round with the sauer-kraut and put a border of small turned carrots (previously boiled and glazed for the purpose) round the base; pour some Poivrade sauce over the whole, and serve.

Note. - Reindeer tongues may be dressed in the same manner as the foregoing; they must, however, be soaked in cold water for four-and-twenty hours previously to their being dressed.