Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

salt pork on the sausage-meat; then a layer of boiled ham; again a layer of sausage-meat; on this a layer of beef or sheep's tongue, boiled. The ham and tongue are cut in square fillets, about one-fourth of an inch broad and about two inches long. The tongues may be fresh or salted, according to taste. When filled, roll it so as to give it a round shape; wrap it up in a towel and drop it in boiling water, to which you have added salt. Boil gently for about four hours, take the kettle from the fire and let cool. When cold take the shoulder off, wipe it dry and serve with meat jelly. The jelly is chopped, or cut in fancy shapes, or both. Some chopped jelly may be placed all around the meat, and some cut in fancy shapes with a paste-cutter or with a knife, and placed over it. It may also be decorated with skewers, as directed for roasted pieces of veal. _En Bellevue._--When boiled and cold, prepare it like a fillet of _beef en Bellevue_, and serve. LOIN OR LEG STEWED. Have in a stewpan and on a slow fire three or four tablespoonfuls of sweet-oil; when hot put the loin in, turn it over till of a yellow color all around, then add a bay-leaf, salt, pepper, and a pint of warm water; simmer four hours, and serve with the following sauce, which you must have prepared at the same time: Fry in butter till of a golden color ten middling-sized onions, then add to them half a glass of claret wine, two tablespoonfuls of broth, and two of the juice of the loin, ten mushrooms (if handy); simmer till cooked, and strain. Mix the sauce with the juice of the loin, and put it on a dish, place the loin upon it, and serve with the onions and mushrooms around the meat. In case the juice of the loin should be found too fat, throw in it (and before mixing it with the sauce) a few drops of cold water, and skim