The Swedish, French, American cook book

When loin from fresh pork is at hand, remove all the fat, put through the machine once. Measure it by the cup; to each cup of the pork take three tablespoons thick hot cream sauce, one table¬ spoon sherry, pepper and salt. Take with a tablespoon, put on a platter, and when cold, form in the shape of croquettes; dip in egg and bread crumbs and fry in very hot fat until brown. Arrange on a hot platter with macedoine vegetables and garnish with parsley. Serve with a supreme sauce. Minced Pork on Toast (Pore Smince sur Roties ) When pork has been left from the dinner or meal before it makes very nice mince. Grind the pork that is free from fat through the machine; put in a saucepan on top of the tea kettle or a double boiler; add to each cup two tablespoons cream sauce, small table¬ spoon sherry, pepper and salt; let stand to simmer; add half table¬ spoon good butter and four tablespoons rich cream. Dish up on pieces of toast on a hot platter; garnish with parsley. Serve with poached eggs for breakfast. Fried Bacon ( Lard frit) Cut the bacon very thin; put in a pan without any fat; fry until done on one side, then turn on the other side and fry again. Do not fry bacon too much as it gets much browner when taken out of the pan. Serve around eggs or different kinds of dishes for luncheon or breakfast. Broiled Bacon ( Lard grille) Cut the bacon very thin; put on a broiler and broil. Serve around eggs or different kinds of dishes for breakfast or luncheon. TONGUE (Langue) Boiled Fresh Tongue with Peas Langue fraiche, bouillie, aux Petits Pois Wash a fresh tongue well and leave in water for about two hours; put in a pot with water sufficient to cover it, some bay leaves, whole peppers, salt, about six small onions and one large carrot cut in pieces. Let the tongue simmer for about three hours; then take up, remove the skin; trim the head part away from the tongue so it can stand steadily on the platter; carve the tongue down, leaving only about half inch underneath uncarved; slip the knife in between and loosen each slice from the lower part; remove one slice, leaving that to show that the tongue is carved; then glaze the tongue with a brown glaze; decorate with a strip of cream sauce all around and serve with green fresh peas, some shirred butter, and chopped parsley. This dish can be served as an entree or as a joint with potatoes and mushroom sauce for dinner. Boiled Smoked Tongue ( Langue iumee et bouillie) Soak the smoked tongue overnight in water; put in a pot with some water, bay leaves, and onions; cook for about three hours. Then skin, trim the head part away from the tongue so it can stand; carve the tongue down, leaving only about half inch underneath uncarved; slip the knife in between and loosen each slice from the lower part; remove one slice, leaving it to show that the tongue is carved. Glaze with a brown glaze; decorate with a strip of cream sauce all around. Serve with plain boiled spinach around and with some mashed potatoes as a joint for luncheon or dinner. Can also be served as an entree with creamed mushroom sauce. Mousse of Tongue ( Mousse de Langue ) a la Baltimorienne