The Ideal cook book

Soak the tongue well in lukewarm water for about twelve hours, scrape and trim it, stick it over with cloves (about twenty-four), and boil slowly according to size for two or three hours. Then take it up and brush it over with the yolks of two eggs and sprinkle it with breadcrumbs (six ounces). Next bake it to a good brown, basting it constantly with a quarter of a pound of butter. Put it on a dish, and pour round it half a pint of good gravy. Serve with red currant jelly. « & 60 THE Dominion Coox Book. 154. Braized Steak—Ingredients— Slices of bacon, steak, an oz. of butter, carrot, turnip, onion, a bay leaf, a blade of mace, small piece of lemon peel, ¥%4 pt. of good brown stock or a teaspoonful of extract of beef. 4 For this the meat should be well hung and tender, and about an inch in thickness. First cut off all the fat and lay it aside, then lard the steak by drawing tiny slices of bacon throughit. Put one ounce of butter in a frying-pan and fry the steak in this for about a minute, this is to keep in the juices of the meat ; then put into a stewpan two or three smail slices of each of the following: carrot, turnip and onion, together with a bay leaf, a blade of mace, and a small piece of lemon peel; add half a pint of good brown stock (this is the quantity for about three-quarter of a pound of meat), and stew gently threequarters of an hour. If no stock is at hand, a teaspoonful of extract of beef dissolved in water will answer the purpose. Before dishing up, cut up about the quarter of a small carrot, ditto turnip, into small strips; boil them till tender, then drain and place on the steak when serving. The gravy in which the meat is ~ cooked should be carefully strained over it, and for garniture, besides the vegetables already mentioned, it should have the fat, which must be cut into small dice, and fried for the purpose. 155. Beef Tongue. If it has been dried and smoked before it is dressea it should be soaked over night, but if only pickled a few hours will be sufficient. Put it in a pot of cold water over a slow fire for an hour or two before it comes to a boil; then let it simmer gently for from three to four hours, according to its size: ascertain when it is done by probing it with a skewer. ‘Take the skin off, and before serving surround the root with a paper frill. MUTTON. 156. Mutton (to Roast). Wash the joint and dry in a clean cloth, dredge with a little flour and place in the oven basting continually. About twenty minutes before serving sprinkle a little salt over it, pour off dripping, strain a little boiling water over the joint, and serve with red currant jelly. Time, a joint of ten pounds will take about two hours. 157. Leg of Mutton (Boiled). Cut off the shank bone, wash and wipe in a clean cloth, place in saucepan, cover with boiling water, allow it to boil up; then draw to back of stove where it should stand till the finger can stand the water. Then draw nearer the fire and simmer gently , Skim well and add a little salt. ‘Time, for ten pounds, about two and a half hours after it boils. 158. Leg of Mutton (Boned)—Ingredients—Leg of mutton, weighing 7 or 8 lbs., forcemeat. Get the butcher to take the bone from the mutton, as he can do it without spoiling the skin. Fill up the hole with the forcemeat, then sew it up to prevent it falling out, tie up neatly and roast about two hours or a little longer. Serve witha good gravy. 159. Shoulder of Mutton (Boiled with Oysters) —Ingredients—A little pepper, a piece of mace, about 2 doz. oysters, a little water, an onion, a few peppercorns, about % pt. of good gravy, I tablespoonful of flour and butter.