Beef Tongue — If it has been dried and smoked before it is dressed 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✪ Beef Tongue, 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 Jellied Tongue — Boil until done one large beef's tongue, saving a pint of the liquor; 66 White Ribbon Cook Book. remove the skin, allow it to get perfectly cold and slice as for the table. In half a pint of water dissolve thoroughly two ounces of gelatine; care- fully take from a teacupful of browned veal gravy all the grease, stir in a small tablespoon- ful of sugar, one tablespoonful of burned sugar to color the jelly, and three tablespoonfuls of vinegar, then the liquor in which the tongue was boiled; mix in well the dissolved gelatine, then a pint of boiling water✪ Jellied Tongue; strain through a jelly bag. As soon as it begins to set, pour a little jelly into the bottom of the mould, add a layer of tongue, then more jelly, until it is full; set in a cold place. When wanted, dip the mould an instant into hot water, and turn the contents into a dish, which should be garnished with lettuce leaves, nasturtium flowers or sprigs of celery. PORK Pork Pie— 3^ lb. of lard, 1 lb. of pork (leg or loin), seasoning, 1 lb. of flour and an egg, % glass of cold water✪ Pork Pie. Put the lard and water into rather a large sauce- pan; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces about an inch square; when the lard and water are quite boiling pour into the middle of the flour and mix with a spoon. When the paste is cool enough knead it well, it must be rather stiff; cut off a quarter of the paste, and the remainder mould into the shape of a basin, pressing it inside; shape it evenly all round, it should be about % inch in thickness; dip the pieces of pork in cold water, seasoning well with pepper and salt, then place in the mould of paste as closely as possible. If liked, a little chopped sage can be sprinkled over the pork; then take the rest of the paste, roll it. Meats. 67 and cut to the size of the top of the mould, tak- ing care to have it the same size as the inside; break an egg and divide the yolk from the white; with a paste-brush dip into the white of egg and brush the edge of the paste; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left cut into little leaves, dip into the white of egg, and stick them on top of the pie; then wet the pie all over with the yolk of the egg and bake for about 2 hours. Pork (Hashed) — Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, 3^ pint of gravy.✪ Pork (Hashed) Take the onions, chop and fry them a nice brown; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingre- dients; stew it for about half an hour gently, and serve with sippets of toasted bread.

AI-modernized reading of the original text

Beef Tongue — If it has been dried and smoked before it is dressed 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 Jellied Tongue — Boil until done one large beef's tongue, saving a pint of the liquor; 66 White Ribbon Cook Book. remove the skin, allow it to get perfectly cold and slice as for the table. In half a pint of water dissolve thoroughly two ounces of gelatine; carefully take from a teacupful of browned veal gravy all the grease, stir in a small tablespoonful of sugar, one tablespoonful of burned sugar to color the jelly, and three tablespoonfuls of vinegar, then the liquor in which the tongue was boiled; mix in well the dissolved gelatine, then a pint of boiling water; strain through a jelly bag. As soon as it begins to set, pour a little jelly into the bottom of the mould, add a layer of tongue, then more jelly, until it is full; set in a cold place. When wanted, dip the mould an instant into hot water, and turn the contents into a dish, which should be garnished with lettuce leaves, nasturtium flowers or sprigs of celery. PORK Pork Pie— 3^ lb. of lard, 1 lb. of pork (leg or loin), seasoning, 1 lb. of flour and an egg, % glass of cold water. Put the lard and water into rather a large saucepan; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces about an inch square; when the lard and water are quite boiling pour into the middle of the flour and mix with a spoon. When the paste is cool enough knead it well, it must be rather stiff; cut off a quarter of the paste, and the remainder mould into the shape of a basin, pressing it inside; shape it evenly all round, it should be about % inch in thickness; dip the pieces of pork in cold water, seasoning well with pepper and salt, then place in the mould of paste as closely as possible. If liked, a little chopped sage can be sprinkled over the pork; then take the rest of the paste, roll it. Meats. 67 and cut to the size of the top of the mould, taking care to have it the same size as the inside; break an egg and divide the yolk from the white; with a paste-brush dip into the white of egg and brush the edge of the paste; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left cut into little leaves, dip into the white of egg, and stick them on top of the pie; then wet the pie all over with the yolk of the egg and bake for about 2 hours. Pork (Hashed) — Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, 3^ pint of gravy. Take the onions, chop and fry them a nice brown; then take the pork and cut it into thin slices, seasoning with pepper and salt to taste, and add these to the rest of the above ingredients; stew it for about half an hour gently, and serve with sippets of toasted bread.

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Beef TongueJellied TonguePork PiePork (Hashed)

The white ribbon cook book