Harper's cook book encyclopædia

Beef Tongue, Smoked, a la Marigold.— Cut into medium slices a small smoked tongue, place a layer on a plate, and sprinkle over it dry mustard, a little cayenne pepper, two teaspoonfuls of olive oil, and part of the juice of a lemon and its grated rind. Place over this another layer of Beef Tongue BEVERAGES Blackberry Vinegar tongue, and season as before. Let it stand for five or six hours. Put one table-spoonful of butter in the chafing-dish, and when it bubbles add one heaping table-spoonful of flour; then add one pint of stock. When smooth, season with pepper and salt to taste, place the layers of tongue in the chafing-dish, and let simmer for fifteen minutes. Beef Tongue, Spiced. — Wash and trim a large beef tongue ; rub it with a mixture of half a pint of sugar, half a teaspoonful of saltpetre, a tablespoonful each of ground cloves and allspice, with a teaspoonful of black pepper ; place in a strong brine, let stand two weeks, take out, wash in cold water, and wipe dry. Roll the tongue in a thin paste made of flour and water, put in a dripping-pan, and set in a moderate oven to bake ; baste with lard and water. When done remove the paste, skin, and stand aside until cold. When ready to serve, slice very thin. Beef Tongue Toast. — Take cold boiled tongue, mince it fine, mix it Beets. — The following recipes for cooking beets will be found under their respective headings as indicated : Beets, Boiled. See Vegetables. .. Stewed. .. Salad. See Salads. with cream. To every half-pint of the mixture allow the well-beaten yolks of two eggs. Place over the fire and let it simmer a minute or two. Have ready some nicely toasted bread ; butter it, place on a hot dish, and pour the mixture over. Send to table liot. Beef Vinaigrette. — Rub one teaspoonful of sugar, one table-spoonful of mustard, with salt and pepper to taste, into the yolks of two eggs ; add three table-spoonfuls of vinegar, set in a bain-marie, and cook until it is of the consistency of cream ; allow to cool. Boil 4 lbs. of beef brisket until quite tender; when cold, dish on a flat plate and cover it with the vinaigrette sauce, sprinkle over it chopped parsley, pickles, and a little shallot. Beef, Force-meat of. See Force-meats, .. Bouillon. See Soups. .. Broth. .. Soup. ,, .. Tea. .. Tripe. See Tripe, Belvidere Cakes. See Bread. Berries. See Fruits. Berry Pies. See Pies. Betty’s Muffins. See Bread. TEA, COFFEE, CHOCOLATE, HOME-MADE CORDIALS, ETC. Blackberry Cordial. — To one gallon of pure blackberry-juice add 2 lbs. of loaf - sugar, a table - spoonful each of ground cloves and allspice, two grated nutmegs, and one teaspoonful of ground cinnamon. Boil slowly for half an hour; take from the fire, let cool, and add a pint of good French brandy; then bottle. Blackberry Vinegar. — One quart of blackberries to one of sharp vinegar. Let them stand a day. Squeeze out the juice. Add to this, two days in Blackberry Wine Claret Cup succession, as much fruit as the vinegar will hold, each time pressing out the juice. To each quart of the vinegar thus prepared put 2 lbs. of sugar, and boil about ten minutes. When cool, bottle and seal.