The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

for the pickled one. No. 644. _Turban de Langue de Bœuf à l’Ecarlate._ Boil two tongues separately, one pickled very red, and the other not pickled; cut six pieces from the thick part of each, about the size and shape of fillets of fowl, place the twelve pieces in a sauté-pan with an ounce of glaze and four tablespoonfuls of consommé (No. 134), place over the fire, and let it remain till the pieces are quite hot, but do not let it boil; dress them alternately on a border of mashed potatoes in crown, and prepare a sauce thus: place the sauté-pan again on the fire, and add ten tablespoonfuls of tomata sauce (No. 37), with four of consommé and a little sugar, boil a few minutes, pour over the tongue, glaze the red pieces, and serve. No. 645. _Turban de Langue de Bœuf à la Jardinière._ Proceed with the tongues precisely as in the last, and prepare the following sauce: cut about fifty scoops of carrots and fifty of turnips (with an iron scoop) a little larger than a pea, peel also forty very small onions, put them altogether in a stewpan with an ounce of butter and a quarter of an ounce of powdered sugar, pass them for ten minutes over a sharp fire, tossing them over now and then; add half a pint of good white stock, let them stew till tender and the broth is reduced to glaze, then turn them into the sauté-pan with the stock you warmed the tongue in, stir all round together, dress the vegetables in the centre, pour the glaze over the tongue, and serve; if the carrots are old they require to be stewed separately, as they take so much longer than the turnip or onion. No. 646. _Turban de Langue de Bœuf, sauce piquante._ Prepare twelve pieces of tongue as before, either pickled or fresh, dress them round upon your dish, put a pint of sauce piquante (No. 27) in the sauté-pan with a little sugar, boil altogether a minute, sauce over, and serve immediately; you can also serve