and lung and 1 cup of the broth in which the meat was cooked. Stir in 2 egg yolks, beaten, and cook slowly for a few minutes longer. Season to taste with salt and pepper, and if desired add a little ground mace and chopped parsley. Place the hot mixture in a greased bread pan and chill. Turn out and serve in slices.
In sweet sour pickle.–To 1 cup of the broth in which heart and lung were cooked add 2 tablespoons vinegar, 2 tablespoons brown sugar, 1 tablespoon molasses, ¼ teaspoon cinnamon, 1 teaspoon pickle spices, and ⅛ teaspoon mustard. Boil the mixture for a few minutes, then add 2 cups diced cooked heart and lung and simmer until hot throughout. Season to taste with salt. Serve hot, or chill and serve cold.
If using a fresh tongue, wash, cover with water, add an onion, a sprig of parsley, a bay leaf, several whole black peppercorns or whole cloves, and salt. Simmer (do not boil) for 2½ to 3 hours, or until the meat is tender. Skin the tongue, slice, and serve hot, or allow it to cool in the liquid after skinning, and serve cold.
If tongue is smoked, soak it overnight. Put on to cook in water to cover, bring to the boiling point, and discard the water. Repeat several times if the water tastes very salty. Add fresh water and cook slowly until the tongue is tender.
Select a calf tongue or several lamb tongues. Cover with water, bring to the boiling point, and simmer for about 10 minutes. Drain, remove skin and gristle, and lay the skinned tongue in a large baking dish. In the meantime, cook about 1½ quarts of sliced vegetables (onion, celery, carrots, potatoes, and green pepper) in about 2 tablespoons of fat for a few minutes. Season with salt and pepper. Put the vegetables over and around the tongue in the baking dish and add 1 cup hot water. Cover the baking dish and cook in a moderately hot oven (375° F.) for about 1 hour or until the meat is tender. Make gravy with the drippings.
Wash the sweerbreads. Whether sweetbreads are to be broiled, fried, creamed, or used in salad, simmer them for about 20 minutes in salted water to cover, then allow them to cool in the liquor. Remove the skin and tough membranes, leaving tender, lobe-shaped pieces of delicate flavor. Save the broth.
Broiled.–Keep the cooked lobes whole, place them in a shallow pan, pour over them melted fat, and brown on all sides in the broiler. Sprinkle
42
