The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-07
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1.-THE HOUSEHOLD |;
TONGUE IN MANY STYLES.
Beef Tongue, Lamb Tongue and
Calf Tongue for ALI Meals.

Calf Tongue for All Meals.
A dish that is now seldom seen. but
half q century ago occupied prom
inent place at every table, is the rich
ly glazed, rosy-meated tongue with its
highly seasoned sauce. Boiled tongue
is a tender and delicious dish when
properly cooked; but it requires long
and very slow cooking.
Beef tongues are most generally
used, both the fresh and the smoke
cured. The latter requires to be soaked
over night in clear, cold water before
cooking. In purchasing a tongue select
the one with the Smoothest skin, as 1T
will prove a younger and tenderer
piece of meat than the rougher skinned
ones. The tongues of calves make a
very dainty and acceptable dish.
Lambs tongues are frequently seen
picked. Few know that lambs
tongues can be made into very appe-
tizing as well as cheap dish. Every
part of the meat of a boiled tongue
may be utilized. The roots or ragged
ends make ported tongue, or delicious
hash may be made of them.
For tongue hash take the roots and
trimmings of cold boiled tongue and
chop them very coarsely, add as much
cold boiled potato finely chopped as
there is tongue, season with salt, pep
per, and a suspicion of mustard, and
make quite moist with water or part
milk; or the liquor in which the tongue
has been boiled is still better. Set a
spider over the fire and put in gen.
erous piece of butter, letting 1t melt,
and turning the spider SO that every
part may be coated. Turn the hash
into the spider and make it Of even
thickness. Let the hash cook until it
the under side has q nice brown crust
then turn it out upon a heated platter
To make the fragments of boiled
tongue into paste and have ever
ready to make into sandwiches for the
school lunch box or for a belated conner
to whom you desire to give a cup of
tea and a sandwich: Chop the tongue
until 1t is very fine, then season with
salt, cayenne pepper, and French
mustard to suit the taste. To two
cups Of tongue mix a piece Of butter
the size Of a small egg. Put the mix
ture into common earthenWare cups,
pressing it down, and bake it with the
cups standing in a pan of water for
about thirty minutes. When the paste
becomes cool cover it with melted but
ter or beef drippings to about the
depth of a quarter of an inch and put
1t in a cold place. This will keep for a
long time.
To boil a fresh beef tongue: Wash
the tongue we'll and trim off any extra
fat. Draw the tip Of the tongue
around to meet the roots and skewer it
in place. Put the tongue into kettle
with water enough to cover it; add
small red pepper, two tablespoonful of
salt, few savory herbs, piece of
onion, and celery and parsley, or what
ever soup vegetables may be at hand.
If the water boils away, add more so as
to keep the tongue covered until nearly
done. Let the water gradually come
to a boil; skim well, and let 1t simmer
very slowly until the tongue can be
pierced easily with a fork. If the
tongue is to be used at once remove
the skin, but if it is not for immediate
use do not peel 1t until it is wanted. It
is we'll to let the tongue cool in the
liquid in which it was cooked.
Boiled tongue is frequently served
with boiled poultry in place of ham.
Brussels sprouts or tufts of caulifiower
are a garnish for a boiled tongue and
are served with it. A bed of minced
and well-seasoned spinach is also
oftentimes used.
When serving a cold boiled tongue
whole it should be glazed and a paper
ruche wound around the root inter-
mixed with sprigs of parsley. In serv
ing cold tongue sliced arrange the slices
in a circle around the dish, the slices
overlapping each other Pile water
crosses in the center and have white
celery leaves around the outside, or
the light leaves Of the hearts Of lettuce
may be used. Serve a tartare sauce.
Filet Of tongue is made thus: Cut
the thick part of a large boiled tongue
into slices half an inch thick; then cut
each slice into halves. dip each piece
into melted butter, then into cracker
dust. Put some butter into frying
pan over the fire, and when it is heated
put in the prepared tongue and care
- fully brown each side and arrange
the cooked slices in rows, one slice
overlapping the other. upon hot plat
ter Stir into the melted butter re-
naming in the pan level spoonful
of flour; then add one cup of seasoned
stock and flavor with lemon juice or
wine. Pour the sauce between the
rows Of meat and sprinkle chopped
parsley over the whole.
Sliced boiled tongue may be served
hot with the following sauce, and it
makes a delicious dish: Put two Ia
blespoonfuls of butter into a saucepan
and when it is melted stir in a table
spoonful of flour and cook until it is
lightly Drowned. Then gradually stir
in one and one-half cups of rich stock,
season with salt and pepper, and add
one teaSpoonful each Of onion juice,
vinegar, sugar and chopped pickle. Cut
the slices Of tongue rather thick and
put them into this sauce to heat. When
heated arrange upon platter and
pour the sauce over them. Garnish
the top with slices Of hard boiled eggs
and scatter chopped parsley over the
whole.
An excellent meat dish for dinner is
praised beef tongue. Wash, trim and
skewer the tongue into shape put 1t
into a kettle. and cover 1t with boiling
water. Add a bunch of savory herbs
and put 1t over the fire, letting the
tongue cook very slowly for two hours:
then remove from the fire. Put into a
dripping pan half a cup Of butter and
stand the pan over the fire. Stir into
the melted butter one chopped carrot
and one onion, and cook them until
they are Drowned. Remove the tongue
from the liquid, take off the skin, and
then thickly dredge with -four Place
it in the pan and brown one side; turn
and brown the other side and take the
pan from the fire. Pour a generous
quart Of the liquid in which the tongue
was boiled into the pan, add bay leaf
g. few peppercorns. couple Of cloves,
and sprinkle with salt. Cover the pan
and place 1t In a moderate oven, let
ting it cook two hours. basting fire.
quently with the liquid in the pan.
Just before taking it from the oven add
two tablespoonful of wine to the
sauce. Place the tongue upon a hot
platter and stand it In the mouth OF
the oven. Thicker the sauce in the
pan with q little -four, see that it is
sufficiently seasoned, and when it has
boiled up once strain it over the tongue
and serve.
To braise lambs tongues: Cover hall
q dozen lambs tongues with boiling