New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

dry tongues, write the date on a parchment and tie on. Smoke them, or plainly dry them, if you like best. When to be dressed, boil it extremely tender: allow five hours; and if done sooner, it is easily kept hot. The longer kept after drying, the higher it will be: if hard, it may require soaking three or four hours. _Another way._ Clean as above. For two tongues, one ounce of saltpetre, and one ounce of sal prunella. Rub them well. In two days, having well rubbed them, cover them with common salt. Turn them daily for three weeks; then dry, rub in bran, and paper or smoke them. In ten days they will be fit to eat if not dried. _Beef Heart._ Wash with care. Stuff as you do hare, and serve with rich gravy, and currantjelly sauce. Hash with the same, and port wine. _Tripe._ Tripe may be served in a tureen. Stewed with milk and onion till tender. Melted butter for sauce. Or, fried in small bits dipped in butter: or stew the thin part, cut in bits, in gravy, and thicken with flour and butter, and add a little catsup: or fricasseed with white sauce. _Bubble and Squeak._ Boil, chop, and fry, with a little butter, pepper, and salt, some cabbage, and lay on it slices of raredone beef, lightly fried. In both the following receipts, the roots must be taken off the tongue before salted. _Stewed Tongue._ Salt a tongue with saltpetre and common salt for a week, turning it daily. Boil it tender enough to peel. When done, stew it in a moderately strong gravy. Season with soy, mushroom catsup, Cayenne, pounded cloves, and salt if necessary. Serve with truffles, morels, and mushrooms. _An excellent mode of doing Tongues to eat cold._ Season with common salt and saltpetre, brown sugar, a little bay salt, pepper, cloves, mace, and pimento, in finest powder, for fourteen days: then remove the pickle, put it in a small pan, and lay some butter on it; cover with a brown crust, and bake slowly till so tender that