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tarragon and boil for 2 hours. The bouillon must be boiled down to 1½ or 2 qts.
When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added.
Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf's head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish.
No. 14—CALF'S TONGUE.
Quantity for 6 Persons.
- 3 calves' tongues
- Salt
- 2 qts. of water
- 6 pepper-corns
- 1 bay-leaf
- 2 cloves
- 1 slice of lemon
- ¼ onion
The Gravy.
- ½ cup of sour cream
- ⅛ lb. of butter
- 3 tbsps. of flour
- 2 tbsps. of lemon juice
- 2 tbsps. of capers
- ¼ tsp. of sugar
- 2 yolks of eggs
- Salt, 1 pinch of pepper
Preparation: The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices.
The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers.
The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter.
No. 15—CALF'S BRAINS.
Quantity for 6 Persons.
- 3 calves' brains
- Some salt
- 1 pinch of pepper
- 1 egg
- ½ cup of grated rolls
- 1 qt. of water
Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small veins and skin re-
