Cassell's dictionary of cookery

it well from the salt, and trim off any objectionable part. Put it into a stewpan with plenty of water, and when it has once boiled, simmer very gently till done. It is excellent, though the plan is not economical if boiled, or rather simmered, from six to seven hours, and allowed to cool in the liquor ; but, in the ordinary way, a large tongue takes from four to four and a half hours, and a small one from three to three and a half. Take off the skin and press the tongue into a round shape with a weight on the top, or fasten at each end to a board to keep it straight, if preferred. When cold, put some glaze over it, and garnish with parsley. Probable cost, 5s. to 63. Bullock's Tongue, Cured.— Mix well together equal quantities of salt and sugar — a large table-spoonful of each — and half a tablespoonful of saltpetre. liub the tongue with a good handful of common salt, and let it lie all night, then drain, and wipe before adding the above mixture. Lay it out on a board, and rub the mixture all over, not omitting to put some into the hole under the tongue. It must be turned and rubbed with a little extra salt for the first two or three days ; then, with a large spoon, moisten the tongue well every morning for a fortnight. A tongue thus pickled will not require any soaking. Probable cost, OS. to 6s. Bullock's Tongue, Cured (another way). — Procure a tongue, with as little root as possible, from the butcher; but if sent with much on, cut off before salting all that is not required to cook with the tongue, and put it into a slight pickle of salt and water to cleanse it from the slime. Next day drain and salt for a couple of days, when it will be fit for pea-soup. Prepare the' tongue by sprinkling it well with salt, and letting it drain; then rub in the following mixture : — A large spoonful of common salt, the same quantity of coarse sugar, half as much saltpetre, two cloves of garlic chopped very fine, and a tea-spoonful of ground pepper. The tongue should be rubbed every day for ten days, and turned as often. It may be dried or smoked. Probable cost, 5s. to 6s. Bullock's Tongue, Cured (another way). — To half an ounce of saltpetre, jjpounded, add two ouncesof common salt, and an ounce and a half of coarse sugar, add a little bay salt, and rub it into a tongue for eight or nine days, turning it every day. Remove it from the pickle, drain, and hang it in a warm but not hot place, to dry and harden. It may be cooked whole, or a small piece may be cut off as required, and when boiled, grated for gravy. Probable cost, OS. to 6s. Bullock's Tongue, Fricasseed (German).— Boil a tongue as directed, put some butter into a stewpan, and when it is of a rich golden colour, add some finely-cut onion, cloves, a slice or two of lemon, a cupful of stock, in which a small spoonful of flour has been mixed, and a glass of sherry or Madeira. Place slices of tongue in the pan with this sauce, to which may be added sardines or mushrooms (the Germans like a mixture of tastes), and simmer in the usual way for ten minutes. Serve up the slices of tongue with the sauce poured over. Time, twenty minutes to stew. Probable cost, from OS. to 6s. BUL ( 85 ) BUR