Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

saucepan with browned flour, add a little Worcestershire sauce and a glass of sherry; boil up once and pour over the roulades. How to use up the cold tongue Cut cold boiled beef-tongue into dice. Make a roux in a saucepan with two tablespoonfuls of butter and the same amount of flour, salt, pepper, and the juice of half a lemon. Add a cupful of strained tomato. Simmer slowly for ten minutes. Strain, return to the saucepan, lay in the tongue and let it stand where it will keep hot without boiling for five minutes. Serve in a hot platter. This is still better if made of fresh beef’s tongue. Galantine Cut a strip of lean veal from the loin or the breast, about six inches wide and twice as long. Prepare a forcemeat of cooked ham, chopped mushrooms, any scraps of poultry you may have, the yolks of two hard-boiled eggs, one-third as much crumbs as you have meat, season with paprika and grated onion. Lay this forcemeat in the center of the veal, roll up carefully, wrap in cheese-cloth and sew up closely. Lay it in a plate in a kettle, cover with cold water, add one-half teaspoonful of salt, one bay leaf and a sprig of thyme, cover and boil for fifteen minutes. Then put it at one side of the fire where it can only simmer for two hours. When done set aside, with a plate upon it and a heavy weight upon the plate, until next day. Clip the threads, unwrap the meat and serve, garnished with cress and nasturtiums. Cut perpendicularly. Chipped smoked beef Shred the beef into thin straws. Make a white sauce, lay in the beef and simmer for five minutes. Then stir in a beaten egg, a little onion juice and pepper. Stir until the egg is set, and serve upon toast. Brains on toast Scald and blanch the brains, beat smooth, add three eggs and beat hard. Have ready a tablespoonful of butter in a frying-pan hissing hot; turn in the mixture and stir steadily for three minutes. Serve upon