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

one carrot, one turnip, two bay-leaves, one blade of mace, and six cloves; cover with white broth or water, if water add a scrag of veal, half a pound of lean ham, and a little salt; place on the fire, and when it commences boiling skim it and place it at the corner of the stove till the tongues are done, which you can ascertain by pricking them with a packing-needle; if it goes in easy they are done; take them up and peel off the skin, cut each tongue into three slices of the shape of cotelettes, dress them in a crown upon mashed potatoes, glaze well, and serve with a sauce aux champignons (No. 52). If the tongues are boiled the day previous, warm them as directed langue de bœuf (No. 644). Calves’ tongues dressed this way may also be served with sauce à la jardinière (No. 100), sauce piquante, or sauce poivrade (Nos. 27 and 32). No. 668. _Calves’ Brains._ Procure two sets of brains, leave them four hours in water to disgorge, take off the skin which covers them, and put them in a stewpan, with a pint of water, one wineglass of vinegar, some salt, two onions sliced, a carrot, a few cloves, and a bunch of parsley, thyme, and bay-leaf; let boil gently from twenty minutes to half an hour, take them up, lay on a cloth, and cut each one in halves, place them in the dish and serve with a sauce Hollandaise (No. 66), matelote (No. 62), maître d’hôtel (No. 43), or piquante (No. 27), or beurre noir (No. 306). No. 669. _Queues de Veau à la Ravigote._ Four calves’ tails are quite sufficient for an entrée, procure them as large and as white as possible; cut them in pieces an inch and a quarter in length, and put them into a stewpan, with a quart of good white stock, two onions, half a carrot, head of celery, three cloves, a bunch of parsley, thyme, and bay-leaf; set on the fire to boil, skim, and place it at the corner to simmer