Beef Tails

Having cut them into joints, blanch and wash them: put them in a stewpan with a sufficient quantity of stock, and braise till tender: drain them, and serve with haricot sauce over them. - See Sauces.

Beef Escarlot

Take a brisket of beef, half a pound of coarse sugar, two ounces of bay salt, and a pound of common salt. Mix all together, rub the beef with it, lay it in an earthen pan, and turn it every day. It may lie a fortnight in this pickle : then serve it up with savoys or pease pudding, but-it eats much better when cold and cut into slices.

Beef Palates

Blanch, peel, and broil the palates; trim them into the shape of cutlets; braize with a pint of veal stock till nearly-all is reduced : serve with allemand sauce. - See Sauces.

Beef Palates Baked (Brown)

Having blanched, peeled, and boiled the palates, line a tin mould with a veal caul; lay a palate upon it, and over it some light forcemeat containing green truffles pounded : fill the mould with alternate layers of caul, palates, and forcemeat: add a sufficient quantity of stoek, and bake in a moderate oven : take out the palates, etc. and put aside the cauls; lay the palates in the dish with the forcemeat over each: strain the gravy, skim off the fat, add two spoonsful of port wine, one of browning, and four of Spanish sauce (see Sauces) • boil all together, and pour it over the palates.

Beef Palates Baked (White)

When the palates come out of the oven, strain the gravy and skim off the fat, adding a leason (see Sauces J of two yolks of eggs, and two spoonsful of benshamelle.

Tripe A La Kilkenny

This dish is very much admired in Ireland, and is thus prepared: take a piece of double tripe cut in square pieces, and two cow-heels also cut in pieces. Peel and wash ten large onions, cut them in two, and boil in water till tender. Then put in your tripe and cow-heels, and boil it ten minutes. Pour off almost all your liquor, shake a little flour into it, and put in some butter, with a little salt and mustard. Shake all over the fire till the butter is melted, then put it into your dish, and send it to table as hot as possible.

Tongue Roasted

Let the tongue, if a dried one, be soaked in water for at least four days, changing the water daily : if a green tongue fresh out of pickle, twenty-four hours will be sufficient: in either of these cases, the tongue must be simmered in water till tender, and the skin can be easily taken off: if a fresh tongue is used, blanch it till the skin can be easily taken off: scrape, trim neatly, and wash clean : make several incisions with a sharp knife, and fill with a savory forcemeat (see Sauces) : cover with a veal caul, and tie on a spit: when do.ie, take off the caul, wipe dry; glaze, and serve with stewed spin age under it. - See Stewing.

Cold Roasted Tongue And Barberries

Put into a stewpan half a pint of sauce tournay (see Sauces), and two spoonsful of preserved barberries: when these have boiled up, add slices of cold roasted tongue, letting them remain in the sauce till thoroughly warm; and serve with the barberries in the middle of the dish.