Miss Parloa's kitchen companion

Roll the tongue in dry flour, and put it into the braising-pan with the butter in which the vegetables were fried. Brown one side ; then turn the tongue and brown the other side. Add the cooked vegetables and a quart of the water in which the meat was boiled. Cover the pan, and cook slowly in the oven for two hours, basting every fifteen minutes. Mix a table-spoonful of corn-starch with half a cupful of cold water, and stir into the gravy in the braising-pan. There should be a pint and a half of this gravy ; and if there be less, add some of the water in which the tongue was boiled. Season with salt, pepper, and the juice of half a lemon, and cook fifteen minutes longer. Take up the tongue, and cut and remove the string with which it was fastened. Strain the gravy over the meat, and put groups of stewed carrots, stewed turnips, French peas, and potato balls around it. Serve immediately, with extra dishes of the vegetables named. This work may seem very complex ; yet it is not difficult, and the dish is so tempting and palatable that it repays one for taking a good deal of trouble. * Brown Fricassee of Sheep's Tongues. The day before the fricassee is to be served, wash the tongues carefully, and, putting them into a stew-pan containing boiling water enough to cover them, simmer them for two hours. At the end of that time set them away to cool ; and when they are cool, take them from the water, rid them of their roots, and cut them in two lengthwise. Put them in a cool place until morning. If provision is to be made for six persons, use half a dozen tongues. In the morning season them with salt and pepper. Put upon a plate two generous table-spoonfuls of flour, and roll the tongues in it. Put three table-spoonfuls of butter into a frying-pan, and when it gets hot, put in the tongues and a teaspoonful of chopped onion. Cook until the meat gets browned on all sides. Add what flour remains on the plate, and stir until the flour is smooth ; then slowly add a pint of stock, stirring all the while. Season with salt and pepper; then add a teaspoonful of lemon juice, and send the dish to the table. This fricassee is nice for luncheon, especially if a dish of boiled rice accompany it. Tongues cost only a few cents apiece. * Braised Lambs' Tongues. Put six lambs' tongues into a stew-pan, and, after covering with boiling water, simmer gently for two hours. Take them up at the end of that time, and, throwing them into cold water, skin them. Put three table-spoonfuls of butter into a frying-pan, and when it gets hot, add two table-spoonfuls of flour. Stir the mixture until ~A, becomes dark brown ; then add a pint and a half of the water in which the meat was boiled. Boil up once, and season with salt and pepper and a table-spoonful of lemon juice. Put the tongues into a deep pan, and pour the sauce over them. Add a bay leaf, a clove, a stalk of celery, half a small onion, and a sprig of parsley. Cover the pan, and put it into a very moderate oven. Cook slowly for one hour. At serving-time arrange the tongues at the base of a casserole of potatoes. Strain the sauce and pour it over them, and serve immediately. Breaded Calves' Brains.