2 slices onion✪ Sweetbreads à la Mont Vert Béchamel Sauce (p. 193) Gash sweetbreads. Put pieces of truffle in gashes. Melt butter, add onion, carrot, and sweetbreads; fry 5 minutes. Pour off butter, add stock, cover with buttered paper, and bake 15 minutes in hot oven (425° F.). Serve with sauce. TONGUE Tongues of beef, calf, lamb, and sheep are used fresh, corned, smoked, or pickled. TO COOK CORNED TONGUE See Corned Beef (p. 277). If very salt, soak several hours in cold water before cooking. Take from water when slightly cooled and remove skin. Serve hot or cold, sliced very thin. If hot, serve with Tomato Sauce (p. 198) or Currant Jelly Sauce (p. 196). LIVER AND SWEETBREADS 325 BRAISED TONGUE 1 fresh tongue 4 tablespoons butter Vg cup carrot 4 tablespoons flour 4% cup celery } diced Salt, pepper ¥ cup onion } Worcestershire Sauce 1 sprig parsley Put tongue in boiling water, cook slowly 2 hours. Take tongue from water and remove skin and roots. Place in deep pan with vegetables. Brown butter, add flour. When well browned, add 4 cups water in which tongue was cooked. Season with salt, pepper, and Worcestershire Sauce and pour over tongue. 114 cups stewed and strained tomatoes may be used in place of some of the water.✪ Braised Tongue Cover and bake 2 hours in slow oven (300° F.), turning after first hour. Remove tongue and serve with sauce, strained or not. CALVES’ TONGUES, SAVORY STYLE 4 tongues 1 onion, stuck with 6 cloves 6 slices carrot 14 teaspoon peppercorns 2 stalks celery 3 tablespoons salt Cover tongues with boiling water, add seasonings, cook slowly until tender. Take from water and remove skin and roots while hot. Split and pour over Brown Tomato Sauce (p. 198) or Sauce Piquante (p. 197). BREADED TONGUE WITH TOMATO SAUCE Cut cold boiled tongue in 44-inch slices. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter. Serve with Tomato Sauce (p. 198). KIDNEYS Kidneys of beef, veal, mutton, and lamb are used. To Prepare Kidneys. Wash in cold water, remove skin. If old, soak in salted water 2 or 3 hours. Do not overcook kidneys as they toughen after the first few minutes. 324. THE BOSTON COOKING-SCHOOL COOK BOOK BROILED VEAL KIDNEYS Order kidneys with suet left on. Trim, split, and broil 10 min- utes or until thoroughly done. Turn frequently while broiling. Serve on toast. Pour on melted butter, seasoned with salt✪ Broiled Veal Kidneys, cayenne, and lemon juice. SAUTEED KIDNEYS Order lamb or veal kidneys sliced 14 to 4% inch thick. Soak in salted water 30 minutes. Drain, wipe dry, sprinkle with salt and pepper and sauté quickly in butter — not more than 5 min- utes, turning frequently. Serve on toast. Season butter in pan with lemon juice✪ Sauteed Kidneys and pour over kidneys, adding more butter if needed. . KIDNEYS EN BROCHETTE (A LA CANFIELD) Kidneys Bacon Mushroom caps Brown Stock (p. 144) Trim kidneys✪ Kidneys en Brochette (A la Canfield), cook 10 minutes in stock to cover, drain, reserving stock, and cut in slices. Arrange alternate slices of kidney and thinly sliced bacon on skewers with mushroom cap at end of skewer. Broil until bacon is crisp, and arrange on pieces of toast. Cover with sauce made from stock in which kidneys were cooked, seasoned with salt and cayenne. BRAISED KIDNEYS 6 lambs’ or 4 veal kidneys Flour for dredging Salt, pepper % cup boiling water or 2 tablespoons butter ’ Brown Stock (p. 144) Lemon juice, onion juice or Madeira✪ Braised Kidneys Scald, skin, and soak kidneys 30 minutes in cold water. Slice Yg inch thick, sprinkle with salt and pepper. Melt butter in hot frying pan, put in kidneys, and cook 5 minutes. Dredge thoroughly with flour, add water or stock, and cook 5 minutes. Add more salt and pepper if needed, and lemon juice, onion juice or Madeira. LIVER AND SWEETBREADS 325 RAGOOT OF KIDNEYS 6 lambs’ or 4 veal kidneys ¥ tablespoon finely chopped onion Salt, pepper 3 tablespoons flour 4 tablespoons butter 11% cups hot Brown Stock (p. 144)✪ Ragout of Kidneys

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2 slices onion Béchamel Sauce (p. 193) Gash sweetbreads. Put pieces of truffle in gashes. Melt butter, add onion, carrot, and sweetbreads; fry 5 minutes. Pour off butter, add stock, cover with buttered paper, and bake 15 minutes in hot oven (425° F.). Serve with sauce. TONGUE Tongues of beef, calf, lamb, and sheep are used fresh, corned, smoked, or pickled. TO COOK CORNED TONGUE See Corned Beef (p. 277). If very salt, soak several hours in cold water before cooking. Take from water when slightly cooled and remove skin. Serve hot or cold, sliced very thin. If hot, serve with Tomato Sauce (p. 198) or Currant Jelly Sauce (p. 196). LIVER AND SWEETBREADS 325 BRAISED TONGUE 1 fresh tongue 4 tablespoons butter Vg cup carrot 4 tablespoons flour 4% cup celery } diced Salt, pepper ¥ cup onion } Worcestershire Sauce 1 sprig parsley Put tongue in boiling water, cook slowly 2 hours. Take tongue from water and remove skin and roots. Place in deep pan with vegetables. Brown butter, add flour. When well browned, add 4 cups water in which tongue was cooked. Season with salt, pepper, and Worcestershire Sauce and pour over tongue. 114 cups stewed and strained tomatoes may be used in place of some of the water. Cover and bake 2 hours in slow oven (300° F.), turning after first hour. Remove tongue and serve with sauce, strained or not. CALVES’ TONGUES, SAVORY STYLE 4 tongues 1 onion, stuck with 6 cloves 6 slices carrot 14 teaspoon peppercorns 2 stalks celery 3 tablespoons salt Cover tongues with boiling water, add seasonings, cook slowly until tender. Take from water and remove skin and roots while hot. Split and pour over Brown Tomato Sauce (p. 198) or Sauce Piquante (p. 197). BREADED TONGUE WITH TOMATO SAUCE Cut cold boiled tongue in 44-inch slices. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter. Serve with Tomato Sauce (p. 198). KIDNEYS Kidneys of beef, veal, mutton, and lamb are used. To Prepare Kidneys. Wash in cold water, remove skin. If old, soak in salted water 2 or 3 hours. Do not overcook kidneys as they toughen after the first few minutes. 324. THE BOSTON COOKING-SCHOOL COOK BOOK BROILED VEAL KIDNEYS Order kidneys with suet left on. Trim, split, and broil 10 min- utes or until thoroughly done. Turn frequently while broiling. Serve on toast. Pour on melted butter, seasoned with salt, cayenne, and lemon juice. SAUTEED KIDNEYS Order lamb or veal kidneys sliced 14 to 4% inch thick. Soak in salted water 30 minutes. Drain, wipe dry, sprinkle with salt and pepper and sauté quickly in butter — not more than 5 min- utes, turning frequently. Serve on toast. Season butter in pan with lemon juice and pour over kidneys, adding more butter if needed. . KIDNEYS EN BROCHETTE (A LA CANFIELD) Kidneys Bacon Mushroom caps Brown Stock (p. 144) Trim kidneys, cook 10 minutes in stock to cover, drain, reserving stock, and cut in slices. Arrange alternate slices of kidney and thinly sliced bacon on skewers with mushroom cap at end of skewer. Broil until bacon is crisp, and arrange on pieces of toast. Cover with sauce made from stock in which kidneys were cooked, seasoned with salt and cayenne. BRAISED KIDNEYS 6 lambs’ or 4 veal kidneys Flour for dredging Salt, pepper % cup boiling water or 2 tablespoons butter ’ Brown Stock (p. 144) Lemon juice, onion juice or Madeira Scald, skin, and soak kidneys 30 minutes in cold water. Slice Yg inch thick, sprinkle with salt and pepper. Melt butter in hot frying pan, put in kidneys, and cook 5 minutes. Dredge thoroughly with flour, add water or stock, and cook 5 minutes. Add more salt and pepper if needed, and lemon juice, onion juice or Madeira. LIVER AND SWEETBREADS 325 RAGOOT OF KIDNEYS 6 lambs’ or 4 veal kidneys ¥ tablespoon finely chopped onion Salt, pepper 3 tablespoons flour 4 tablespoons butter 11% cups hot Brown Stock (p. 144)

Boston Cooking-School cook book