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

closely and stew until boiled to rags. Thicken with butter rolled in browned flour. Serve on toast. Boiled beef tongue (smoked) Wash the tongue well and soak four hours in tepid water. Put over the fire in plenty of cold water and cook twelve minutes to the pound after the boil begins. Let it get cold in the water; pare and trim neatly, and garnish with small green pickles. Braised fresh beef’s tongue (No. 1) Wash the tongue and boil for half an hour. Trim away the root and the tough edges. Fry a sliced onion in three tablespoonfuls of dripping. Strain out the onion and lay the tongue in the frying-pan. Cook ten minutes, turning twice. Remove to your covered roaster; lay upon the grating and dredge with flour. Pour the fat over it; add a large cupful of boiling water and cook, closely covered, for an hour and a half, basting four times. Take up and keep hot over boiling water while you skim off the fat, and thicken with browned flour. Season with paprika, onion juice, salt and half a cupful of strained tomato sauce. Dish the tongue and pour the gravy over it. Send around horseradish sauce with it. Sauce for braised tongue Cook together in a saucepan a tablespoonful, each, of butter and flour until they bubble. Into a half-pint cup put a couple of teaspoonfuls of vinegar, fill up the cup with boiling water, and turn this on the butter and flour. Stir until thick and smooth. Just before taking from the fire stir in a tablespoonful of grated horseradish. Let it get hot, and serve. Braised fresh tongue (No. 2) Clean, and boil for an hour, leaving in the water for fifteen minutes after taking it from the fire. Trim neatly. Skewer the tip and root of the tongue together and lay in your covered roaster upon a layer of sliced onion, carrot, celery, tomatoes, and minced parsley. Cover with the same; add a cupful of the water in which the tongue was boiled, fit on your cover and cook slowly for two