Put the slieep's tail✪ Sheep's Tail à l'Anglaise into a saucepan to boil ; take it
out Avlien cooked ; egg-and-bread-crunib it and broil it till it
is of a nice colour. This dish is served also as a hors-d'ceuvrc.
34. Ox-Tails h. la Saint Lambert.
Wash the tails in warm water, and put them into a
saucepan Avith some slices of bacon, salt, pepper, spice, two
carrots, two turnips, a head of celer}^ some onions, and a
bunch of mixed herbs✪ Ox-Tails à la Saint Lambert. When boiled tender, tixke out the
tails, strain the sauco, make a puree of the vegetables, pour
the whole over the tails, and serve.
35. Ox-tail, Crumbed and Grilled. '
Cut the tail into large pieces, boil them in a saucepan
and let them get cold ; season them with salt and })cpper,
and having warmed some butter, soak them in it, and then
cover them with crumbs of l)]-ead ; repeat the soaking and
the crumbing ; then broil the pieces on a gridiron, and serve
them on a sharp sauce (p. 84G).
36. Neat's Tongue au Gratin.
Having cut up a boiled or roasted tongue into thin slices,
put into the dish in Avhicli you mean to send it to table a
little broth, a dash of vinegar, some capers, parsle}', chives,
shallots, and chervil (all cho])ped very line), salt, whole pep-
per, and the raspings of bread ; arrange the slices of tongue
neatl}' on this seasoning, and put more over it, finishing
with bread raspings ; bake it in a Dutch oven. When served,
pour a little more broth over it.
298 THE THOnOUGH GOOD COOK.
37. Sheep's Tongues a la Saint Lambert.
Slice three onions, three carrots, three tnrnips, a head
of celery, and some mushrooms: brown them in butter,
then add salt, spice, a bunch of mixed herbs, two or three
spoonfuls of broth, and a glass of white -wine. Put the
tono'ues into this sauce ; when done, take them out and
skin them. Strain the sauce, add a puree of any vegetables,
and pour it over the tongues.
38. To Boil Tripe.
Clean it extremely Avell, and take off the fat : let it lie a
night in salt and water: again wash it well, and let it lie in
milk and water for the same length of time; then cut it into
small pieces ; roll and tie them with thread : put them, with
a clean-washed marrow-bone, into a linen bag: tie it up,
and put it into a stew-pan that has a cover to tit quite
close : till this up with water, and let it boil gently for six
hours. Take the tripe out of the bag, put it into a jar,
and pour over it the liquor in which it has been boiled.
When to be dressed, boil some Avhole small onions in a
part of the liquor, add a little salt, then put in the tripe,
and heat it thoroughl}'. (Jr it may be fried in butter,
fricasseed, or stewed in a brown sauce.
Instead of being boiled in a bag, the tripe may bo put,
with some salt and whole pepper, into a stoneware jar, which
nmst luive a piece of linen tied over it, and a plate laid upon
the top. The pot should always be kept full of boiling water
and care should be taken that it does not boil into the jar.
ENTREMETS. 299
39. Tripe a la Bourgeoise.
First boil the tripe, then cut it into pieces two inches
long. Put them in a saucepan with a sHce of ham and a
little bacon cut up in small pieces; season with an onion, a
little garlic, and a bay-leaf; moisten with a very small
quantity of the water in which the tripo has been boiled
and let it simmer gently on a slow fire.
40. Lamb Cutlets a la Soubise, ✪ Ox-tail, Crumbed and Grilled
Page 166 · 8 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the sheep's tail into a saucepan to boil ; take it out when cooked ; egg-and-bread-crunib it and broil it till it is of a nice colour. This dish is served also as a hors-d'ceuvrc.
34. Ox-Tails h. la Saint Lambert.
Wash the tails in warm water, and put them into a saucepan with some slices of bacon, salt, pepper, spice, two carrots, two turnips, a head of celery some onions, and a bunch of mixed herbs. When boiled tender, take out the tails, strain the sauco, make a puree of the vegetables, pour the whole over the tails, and serve.
35. Ox-tail, Crumbed and Grilled. '
Cut the tail into large pieces, boil them in a saucepan and let them get cold ; season them with salt and pepper, and having warmed some butter, soak them in it, and then cover them with crumbs of bread ; repeat the soaking and the crumbing ; then broil the pieces on a gridiron, and serve them on a sharp sauce (p. 346).
36. Neat's Tongue au Gratin.
Having cut up a boiled or roasted tongue into thin slices, put into the dish in which you mean to send it to table a little broth, a dash of vinegar, some capers, parsle}', chives, shallots, and chervil (all chopped very fine), salt, whole pepper, and the raspings of bread ; arrange the slices of tongue neatly on this seasoning, and put more over it, finishing with bread raspings ; bake it in a Dutch oven. When served, pour a little more broth over it.
37. Sheep's Tongues a la Saint Lambert.
Slice three onions, three carrots, three turnips, a head of celery, and some mushrooms: brown them in butter, then add salt, spice, a bunch of mixed herbs, two or three spoonfuls of broth, and a glass of white -wine. Put the tongues into this sauce ; when done, take them out and skin them. Strain the sauce, add a puree of any vegetables, and pour it over the tongues.
38. To Boil Tripe.
Clean it extremely well, and take off the fat : let it lie a night in salt and water: again wash it well, and let it lie in milk and water for the same length of time; then cut it into small pieces ; roll and tie them with thread : put them, with a clean-washed marrow-bone, into a linen bag: tie it up, and put it into a stew-pan that has a cover to tit quite close : till this up with water, and let it boil gently for six hours. Take the tripe out of the bag, put it into a jar, and pour over it the liquor in which it has been boiled. When to be dressed, boil some whole small onions in a part of the liquor, add a little salt, then put in the tripe, and heat it thoroughly. (Jr it may be fried in butter, fricasseed, or stewed in a brown sauce.
Instead of being boiled in a bag, the tripe may be put, with some salt and whole pepper, into a stoneware jar, which must have a piece of linen tied over it, and a plate laid upon the top. The pot should always be kept full of boiling water and care should be taken that it does not boil into the jar.
39. Tripe a la Bourgeoise.
First boil the tripe, then cut it into pieces two inches long. Put them in a saucepan with a sHce of ham and a little bacon cut up in small pieces; season with an onion, a little garlic, and a bay-leaf; moisten with a very small quantity of the water in which the tripe has been boiled and let it simmer gently on a slow fire.
40. Lamb Cutlets a la Soubise,
Records on this page
Ox-tail, Crumbed and GrilledSheep's Tail à l'AnglaiseOx-Tails à la Saint LambertOx-tail, Crumbed and GrilledNeat's Tongue au GratinSheep's Tongues a la Saint LambertTo Boil TripeTripe a la Bourgeoise