. Cassell's dictionary of cookery : containing about nine thousand recipes . dish with saltwell spread over every side ; let it stay twenty-four hours, then drain, and hang it in a di-yplace, to use when required. Bullocks Tongue (a la Francjaise).—This is a very superior mode of cooking atongue-. Get together all the trimmings frompoultry-heads, necks, &c., some ham, baconbones, or veal pairings. Put the tongue into alarge stewpan with these remnants, add asmall quantity of water, some pepper and salt,a few cloves, a bunch of sweet herbs, and agood-sized onion. When it has been simmeringone h
. Cassell's dictionary of cookery : containing about nine thousand recipes . dish with saltwell spread over every side ; let it stay twenty-four hours, then drain, and hang it in a di-yplace, to use when required. Bullocks Tongue (a la Francjaise).—This is a very superior mode of cooking atongue-. Get together all the trimmings frompoultry-heads, necks, &c., some ham, baconbones, or veal pairings. Put the tongue into alarge stewpan with these remnants, add asmall quantity of water, some pepper and salt,a few cloves, a bunch of sweet herbs, and agood-sized onion. When it has been simmeringone hour, throw in a little more water, enoughto just cover the tongue; simmer till done,then strain, and make a glaze of part of thegravy; lay it over the tongue, and send totable ornamented with fancily-made cuttingsfrom boiled carrots and turnips. The remainderof the gravy will be of great use to the cookfor sauces. Probable cost, 5s. to 6s. Bullocks Tongue, Boiled.—A tonguefor boiling is best fresh from the pickle; but adi-y one should be soaked twelve hours. Wash. BULLOCK S TONGUE FOR TABLE. it well from the salt, and trim off any objec-tionable part. Put it into a stewpan withplenty of water, and when it has once boiled,simmer very gently till done. It is excellent,though the plan is not economicalj if boiled, or rather simmered, from six to seven hours, andallowed to cool in the liquor; but, in the ordi-nary way, a large tongue takes from four tofour and a half hours, and a small one fromthi-ee to three and a half. Take off the skinand press the tongue into a round shape with aweight on the top, or fasten at each end to aboard to keep it straight, if preferred. \Vhcncold, put some glaze over it, and garnish withparsley. Probable cost, 5s. to 63. Bullocks Tongue, Cured.—Mix welltogether equal quantities of salt and sugar—alarge table-spoonful of each—and half a table-spoonful of saltpetre. liub the tongue with agood handful of common salt, and let it lie allnight, th
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
