Economical cookery . Dish sweetbreads and strain sauceover. Serve hot. Sweetbreads are exceedingly light and easilydigested, and much less stimulating than other meat. Tongue en Casserole 1 fresh beef tongue 1 cup (^ lb.) butter substitute 4 cups |2 pts.) cooking apples 1 teaspoon powdered allspice 1 cup (6 ozs.) brown sugar ^ teaspoon powdered mace I teaspoon salt Wash and trim tongue carefully, roll it round, and keep it inshape with tape, then boil it the day before you wish to use it, sothat it may become cold and firm. Core, peel, and quarterapples; spread them in large greased casserole,
Economical cookery . Dish sweetbreads and strain sauceover. Serve hot. Sweetbreads are exceedingly light and easilydigested, and much less stimulating than other meat. Tongue en Casserole 1 fresh beef tongue 1 cup (^ lb.) butter substitute 4 cups |2 pts.) cooking apples 1 teaspoon powdered allspice 1 cup (6 ozs.) brown sugar ^ teaspoon powdered mace I teaspoon salt Wash and trim tongue carefully, roll it round, and keep it inshape with tape, then boil it the day before you wish to use it, sothat it may become cold and firm. Core, peel, and quarterapples; spread them in large greased casserole, sprinkle over withsugar, dot with butter substitute, dust with salt and one hour, stirring and basting frequently. Pick out applescarefully so that they do not break, and pile in center ofhot platter. Slice tongue and cook in hot sirup ten tongue in border round apples and serve hot. When choosing an ox tongue select one with a smooth skin, asa very rough skin is a sign of age. If- .m m^-. Ham Baked ix Pastry. Page 98.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
