Beef Tongue, Gourmet Style

Boil a beef tongue in plenty of water for three hours. When cooked, drain, peel the skin off, and trim it nicely. Lard and braise four sweetbreads. Take the fillets of two or three chickens, trim them nicely, put them in a buttered sautepan and saute them. Peel sufficient potatoes that will when mashed fill a border mould, boil till tender, then drain and mash them with a little butter; press them in a border mould, and set them in a bain-marie for a few minutes. When the fillets of chickens are cooked, take them out of the pan, and keep them hot. Pour one and one-half pints of white sauce, and one-half pint of veal stock into a saucepan, and boil till rather thickly reduced, stirring all the time; then mix one teacupful of cream with it, and season with a small quantity of moist sugar. Glaze the tongue and sweetbreads. Turn the potato border on a hot dish, put the tongue in the center, place two of the sweetbreads at each end, the fillets of chicken at each side, pour the sauce over them, straining it through a fine hair sieve, and serve at once.

Minced Beef Tongue

Cut any cold cooked beef tongue into oblong-shaped pieces, cut them again transversely into slices, and put them into a saucepan with a few slices of uncooked truffle. Cut an onion and three small Jerusalem artichokes into slices and again into quarters, place them in a fryingpan with a little oil, and sprinkle with salt and pepper, and fry over a moderate fire until done. Add one tablespoonful of finely-minced parsley, cook for a minute or two, and then add the pieces of tongue and truffles. Cook for three or four minutes longer, remove the pan from the fire, and pour in the juice of two lemons. Turn the mince out onto a dish, garnish with pieces of bread fried in butter, and serve.

Scalloped Beef Tongue

Chop up sufficient cold cooked beef tongue to fill two breakfast cups, and mix in one teaspoonful each of capers, chopped parsley and salt, a little pepper, and one tablespoonful of onion juice, mixed with a teacupful of stock. Sprinkle sifted breadcrumbs over a well-buttered scallop dish, put in the tongue preparation, cover with more breadcrumbs, making the total quantity used one breakfast cupful, and put some small pieces of butter here and there over the top. Place the dish in the oven, bake for twenty minutes, remove and serve at once.

Stewed Beef Tongue

Cut the root off a tongue, but do not take all the fat off. Salt the tongue for a week with common salt and a little saltpeter, turning it every day. Then boil it till the skin can be easily removed. When skinned, stew it in a little good gravy until sufficiently tender, seasoning with mushroom catsup, soy, cayenne, pounded cloves and a little salt, if required. Serve with morels, mushrooms or truffles.

Beef Tongue, Terrapin Style

Put a salted beet tongue into a saucepan of water, and boil it until quite tender; remove it, drain, and cut in halves lengthwise. Stick a few cloves in, put the pieces into another saucepan with sufficient water to cover, add an onion cut in slices, a little mace and browned flour, boil for a few minutes, and put in three finely chopped hard boiled eggs, remove the pan from the fire, pour in one wineglassful of wine, turn the whole out on a dish, and serve very hot with a garnish of hard boiled eggs cut in slices