St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-02-10

as are desserts OF frozen fruits with all
their flavor extracted by frost.
Properly cooked and seasoned, slowly
boiled in rich brown stock seasoned
with herbs and wine. havorless
tongue energies quite another thing. 1t
is thoroughly favored and as great a
delicacy as the tenderest smoked
tongue. It requires the skill Of cook
to accomplish this.
The tongue must be firm and thick,
but with thick bunch Of fat on the
under side. The smoothest tongues are
to be preferred to the rougher, harsher
ones, because they are younger. Wash
the tongue well; trim off any surplus
fat Run a strong Irvine through the
tip and draw 1t under so that the tip
meets the root, and tie it firmly in
place. Plunge the tongue into we'll
salted and well-seasoned stock. Let 1t
simmer two hours, and then cool it in
the stock. Remove it, take off the
Irvine, and peel the tongue carefully
cutting off any fat, which should be
tried out for the fat kettle Skim the
stock in which the tongue was boiled,
strain 1t and use it when needed for
soup, with proper seasoning of vege-
tables and herbs.
The tongue is now ready for season.
ing. Take pint Of rich brown Es-
pagnole sauce, add glass Of MADEIRA,
six mushrooms minced fine, salt
soonful of pepper, a bay leaf, sprig
of thyme, two cloves, a sprig Of pars-
ley, branch Of soup celery, and final
ly glass of white stock for thinning
the sauce. Let the sauce boil fifteen
minutes; then add two tablespoonful
Of smoked tongue cut in dice, a small
pickle cut in dice, and few force
meat balls. Let the tongue simmer in
this sauce from ten to fifteen minutes.
Then serve.
The best Espagnole sauce is made by
reducing brown consomme until 1t is
a thick demi-glaze. In order to do this
the stock must be rapidly boiled down
Tor three hours, and then skinned,
and the sauce rubbed through the
sieve. 1t will keep a month or longer
In cold weather. A poor but easily
made substitute for Espagnole sauce
consists Of two tablespoonfuls of beef
extract melted in half a pint of water.
This Is better than an ordinary brown
gravy, however. but 1t lacks the veg
etable and herb flavors found in a good
consomme.
An even more excellent way of treat
ing the tongue after boiling it in stock
IS TO braise it, Put the tongue in a
Kettle, add two tablespoonfuls Of
minced onions and young carrots, fried
Tor a few moments in a teaspoonful of
butter with sprig of soup celery, one
OF parsley, cut fine, bay leaf and
three pepper corns added Add then
a glass of Madeira and a pint OF Es-
pagnole sauce, with two tablespoonful
OF steWed tomatoes. Let the tongue
simmer in this sauce for twenty-five
minutes, basting it once during this
time. Then serve it, straining the
sauce and pouring it around the
tongue.
A garnish of macaroni or spaghetti
is excellent with tongue served in this
way; or the tongue may be placed on
bed of spinach and the sauce poured
around it,
A smoked tongue needs no APOLOGY.
Inc process of curing has given to il
an excellent flavor. 1t should be soaked
tor tWenty-four. hours in cold water,
then thoroughly washed and put in a
large kettle Of cold water and very
SLOWLY brought TO, the boiling point.
After this it must just simmer for
from three and half to four and a
half hours, according to the size of
the tongue; four hours is the average
tlme The tongue should be an hour
IN coming to the boiling point, and the
water should never boil in the center
OF the pot, but merely at the side.
Let the tongue cool in the water il
was boiled in; then skin it. IF Won
want it for slicingj do not tie the tin
under; but if it is to be served in iellV
tasten 1t under in the same way with
tWine as the fresh tongue A cold
siiloheo tongue served in richly flaw
ored aspic jelly is a most ornamental
ana most excellent dish, providing a tar
Tar sauce accompanies it; but a fresh
tongue served in this way is most dis
appointing. Aspic jelly is often insinid
ana, combined with the insipidity of
the fresh tongue, a f1apjack of cotton
oaItlng would be more Appealing.
mere is always large amount of
meat around the root Of the toneue
that does not slice we'll, but is strinev
rms makes most excellent potted
tongue. Do not use anything but
smoked tongue for potting, or the re-
suit will be a disappointment Chop
the scraps OF smoked tongue as fine as
you can. 70 pound Of tongue add
ABOUT two tablespoonful of butter:
add also Speck of cayenne. an even
teaspoonful of mustard and. if neces-
sary, little salt. Pound all these
ingredients together until they are
paste, and pack it into earthen lars
like marmalade jars. Set the lars in a
pan of boiling water, covering each
jar. Let the tongue cook this way for
MALT an hour; then cover it with melted
butter quarter of an inch in thick
ness. Keep it in very cold place
and slice when it is cold with sllarn
knlTe, cutting it into thin slices.
The tongues of sheep make most
excellent braise, boiled in stock and
served in the same Way az That ID
vised for fresh beef's tongue, Tbese
tongues are in little demand and can