A guide to modern cookery

as possible, must be trimmed of almost all the cartilage of the throat, and carefully beaten either with a beater or roller. Then it must be pricked on all sides with a string-needle, and immersed in the liquid, where it should be slightly weighted by some means or other in order to prevent its rising to the surface. A medium-sized tongue would need about seven days’ immersion in the brine. Though brine does not turn as easily as the cooked _marinades_, it would be well, especially in stormy weather, to watch it and occasionally to boil it. But, as the process of boiling invariably concentrates the brine, a little water should be added to it every time it is so treated, and the test of the potato, described above, should always be resorted to. CHAPTER VII =1. Elementary Preparations= Before broaching the question of the numerous preparations which constitute the various soup, relevé, and entrée garnishes, it will be necessary to give the formulæ of the elementary preparations, or what are technically called the _mise en place_. If the various operations which go to make the _mise en place_ were not, at least summarily, discussed here, I should be compelled to repeat them in each formula for which they are required—that is to say, in almost every formula. I should thus resemble those bad operators who, having neglected their _mise en place_, are obliged to make it in the course of other work, and thereby not only run the risk of making it badly, but also of losing valuable time which might be used to better advantage. Elementary preparations consist of those things whereof one is constantly in need, which may be prepared in advance, and which are kept available for use at a moment’s notice. 173—ANCHOVIES (FILLETS OF) Whether they be for hors d’œuvres or for culinary use, it is always best to have these handy. After having washed and well wiped them, in order to remove the white powder resulting from the little scales with which they are covered, they should be neatly trimmed to the shape of