Modern cookery for private families

served, stir to them a little catsup, chili vinegar or lemon-juice: a small quantity of minced onion, eschalot, or a _particle_ of garlic, may be added at first to the thickening when the flavour is not objected to. A RICHER VARIETY OF MINCED COLLOPS. Omit the minced herbs from the thickening, and season it with cayenne and a small quarter of a teaspoonful of pounded mace. Substitute beef gravy for the boiling water, and when the collops are nearly done, fill a wineglass with one fourth of mushroom catsup, and three of port wine, and stir these to the meat. Serve the collops very hot, and garnish them with alternate forcemeat balls (see No. 1, Chapter VIII.) and fried sippets. If flavoured with a little gravy made from the bones of a roast hare, and served with currant jelly, these collops will scarcely be distinguished from game. SCOTCH MINCED COLLOPS. “Chop the beef small, season it with salt and pepper, put it, in its raw state, into small jars, and pour on the top some clarified butter. When wanted for use put the clarified butter into a frying-pan, and slice some onions into the pan and fry them. Add a little water to them, and put in the minced meat. Stew it well, and in a few minutes it will be fit to serve.” BEEF TONGUES. These may be cured by any of the receipts which we have already given for pickling beef, or for those which will be found further on for hams and bacon. Some persons prefer them cured with salt and saltpetre only, and dried naturally in a cool and airy room. For such of our readers as like them highly and richly flavoured we give our own method of having them prepared, which is this:—“Rub over the tongue a handful of fine salt, and let it drain until the following day; then, should it weigh from seven to eight pounds, mix thoroughly an ounce of saltpetre, two ounces of the coarsest sugar, and half an ounce of black pepper; when the tongue has been well rubbed