The encyclopaedia of practical cookery

halves of tongues in a baking-dish, baste with a few tablespoonfuls of fat, and put them in a quick oven. When the tongues are browned and glazed, drain, put them on a hot dish in circular order, place the artichokes in the centre, pour a teacupful of rich brown gravy over the artichokes, and serve. See Fig. 1038. Boiled Lamb’s Tongues. — (1) Put half-a-dozen or so Lamb’s Tongues into a saucepan with sufficient salted water to cover and add the juice of half a lemon. Set the saucepan on the fire and boil the tongues well until tender; put them on a dish when drained, and serve either hot or cold ; if the latter, tartar sauce should accompany them. (2) Put the tongues in a saucepan with jdenty of salted water and 2 table-spoonfuls of vinegar, and boil. When quite tender, drain the tongues and leave till cold. Meanwhile prepare the following sauce: Put 1 tablespoonful of the best mustard in a basin, mix in with it 2 table-spoonfuls of Harvey sauce, 1 table-spoonful of chilli vinegar, 1 table-spoonful of shallot vinegar, and l wineglassful of claret, stirring the sauce till quite smooth. Put the tongues on a dish, pour the sauce over, and serve. Glazed Lamb's Tongues. — Put three or four corned Lamb’s Tongues (which should be of a good pink colour) into a saucepan of water and boil for two hours, take them out, skin, and cut them lengthwise in halves. Put them into a pan with a little meat glaze, cover well, and Fig. 1039. Glazed Lamb's Tongues. brown in the oven. Place them on a dish and serve with spinach and boiled artichokes for garnish (see Fig. 1039). Lamb’s Tongues a la Royale. — Use tinned Lamb’s Tongues, which should be cut into rather thin slices. For details respecting Culinary Processes, Utensils, Sauces, Jec., referred to, see under their special heads. Lamb — continued. Blanch some Lamb's brains, disgorge them in salted water, by putting them in a saucepan over a gentle fire until the water comes to the boil, when it should be drained off and replaced by fresh. Stew the brains very slowly in white stock for a quarter-of-an-hour, then drain, and leave until cold. Peel and mince finely three or four buttonmushrooms and one or two stoned French olives, mix with them 2 table-spoonfuls of very finely-grated breadcrumb, J table-spoonful of grated lemonpeel, and a small quantity each of powdered and sifted parsley, thyme, and chervil, binding the whole together with beaten egg. Cut the cold brains into slices, and cover each slice, as well as the slices of tongues, with a layer of the stuffing; squeeze a small quantity of lemon-juice over each, roll round, securing them with small wire skewers, roll them in egg-and-breadcrumbs, and fry in boiling clarified fat until a golden brown. Drain the rolls, lay them on a hot dish, pour over a rich brown sauce mixed with a wineglassful of port wine, garnish with small crofitons of bread browned in butter, and serve with a plate of cut lemons. Lamb’s-Tongue Salad. — Have six cooked, pickled Lamb’s Tongues ; pare neatly, and cut them into very thin slices ; lay them in a dish, adding two cooked and sliced potatoes, 1 pinch of salt, 1 pinch of pepper, 2 table-spoonfuls of vinegar, and the same quantity of sweet-oil. Mix the whole well together, then dress it in a bowl, sprinkle over a little chopped parsley, decorate with a few small lettuceleaves, and send to table.