Miss Corson's practical American cookery and household management

'trimmed, are used as part of the garnish, if they are in season. The lardoons are sometimes cut from boiled tongue, when there is any objection to the use of pork or bacon ; but the tongue does not help to brown the meat. If beef-fat is tough enough to pull through the meat without breaking, it is the best substitute for larding pork. TENDERLOIN OF BEEF WITH SPAGHETTI, MILANAISE STYLE. The filet or tenderloin of beef is excellent braised, and served with a small kind of Italian macaroni called spaghetti, or threads. After tht filet is trimmed, lay it in a braising-pan with a slice of fat pork under and over it, and a carrot, a turnip, and an onion peeled, a tablespoonful of salt, and a fagot or bouquet of sweet herbs made by tying together a few sprigs of parsley, a bay-leaf, a sprig of thyme or marjoram, and a dozen cloves and peppercorns, and add enough boiling water to cover it. The braising-pan is then closed, and the meat cooked slowly for an hour. Meantime the spaghetti is boiled for ten minutes in salted boiling water, and then drained and laid in cold water. A sauce is made by browning together a tablespoonful each of butter and flour, and then gradually mixing with them a pint of the broth from the meat. The sauce may be made more elaborate by putting into it small bits of cold chicken or tongue. Just before the filet is taken up, the spaghetti is taken from the cold water, and warmed in the sauce. The filet is dished with the spaghetti as a garnish, and served hot. FRESH TONGUE, BOILED. Fresh beef, calf, pig, or lamb tongue, or those which have been only slighdy salted, make a very nice dish. To prepare them, soak them over night in plenty of cold water REMOVES (RELEV&S). 317 lo freshen them slightly if they are salted, or to blanch them if they are fresh. The next day put them over the fire with cold water for salted tongues, or boiling water for fresh ones : allow twenty minutes to each pound for boiling, from the time they begin to boil. A lemon sliced, or a cupful of vinegar, and a teaspoonful each of whole cloves and peppercorns, boiled with tongues, greatly improves their flavor. When they are done, take them up, remove the skin, and return them again to the pot-liquor to keep hot ; or, if they are to be used cold, let them cool in it. At the table, slice them in rather long slices, beginning near the tip. All the fleshy parts and the fat near the roots of the tongues will serve to make excellent hash when cold. ROBERT SAUCE. Serve with the tongues a hot sauce, made as follows : Chop a peeled onion in quarter-inch dice, and fry it in a tablespoonful of butter until it is brown. Then add half a cupful of vinegar, and boil rapidly until the vinegar is nearly evaporated. Next stir in a cupful and a half of any cold brown gravy ; or, lacking the gravy, stir in first a tablespoonful of dry flour, and let it brown, and then mix in a cupful and a half of boiling water. Season the sauce highly with salt and pepper, and simmer it slowly for fifteen minutes. Just before using it, stir in a dessertspoonful of French mustard. HIND-QUARTER OF VEAL.