—41—
and soupgreens and boil for 2½ to 3 hours slowly. Larger pieces need more time.
Cabbage goes nicely with this beef. In carving, cut against the grain.
No. 32—SMOKED CORNED BEEF.
When the meat is taken out of the brine, hang it in a cool, airy place for one day and then smoke it.
No. 33—PICKLED BEEF TONGUE.
- 2 tongues
- ¼ lb. of salt
- 1 tsp. of saltpetre
- 1 tbsp. of sugar
Preparation: The throat end is cut off and the skin of the tongue is cut with a sharp knife at several places. Salt, sugar and saltpetre are heated and the tongues rubbed well with the mixture. They are then packed into a jar and weighted with a stone. They must be turned every day. It takes 10 to 14 days to pickle the tongues.
No. 34—SMOKED, PICKLED OR FRESH BEEF TONGUE FOR COOKING AND FRYING.
Quantity for 6 Persons.
For Cooking.
- 1 fresh, smoked or pickled beef tongue
- 1 bay-leaf
- 6 pepper-corns
- 2 cloves
- Some soupgreens
- ½ onion
- 3 qts. of water
For Frying.
- 2 tbsps. of butter
- 1 tbsp. of flour
- ½ cup of bouillon or water
- ½ wine glass of red wine
- ½ tsp. of sugar
- Juice of ¼ lemon
Preparation: Cut off the throat end and if the pickled tongue is too salty, leave it in water for a few hours, the same with fresh tongue to remove the slime or mucous. The smoked tongue is left in water over night. After this is done the tongue is cooked until soft in the 3 qts. of water, adding bay-leaf, pepper-corns, cloves, soupgreens and onion. If it is a fresh tongue, add some salt. It requires 3 hours to cook a tongue.
When the tongue is soft, take it out of the water and skin it. You can serve the tongue in this manner or cold and
