The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-07

cream to boiling and then make it
rather thick with the minced tongue,
and season to the taste. When the
tongue is thoroughly heated stir in a
beaten egg and remove from the fire
at once. Meanwhile have prepared
slices Of buttered toast. Spread them
thickly with this mixture and serve at
once.
To make g. brown fricassee of lamb
tongues, the tongues are to be boiled.
as for braising, and can be done the
day before they are to be used. When
wanted cut them in two, lengthwise,
sprinkle them with salt and pepper
and roll them in flour Put the tongues
into a spider in which there is some
hot melted butter, and brown them
nicely. Have prepared finger pieces
OF toast, butter them and place them
upon hot platter. When the tongues
are Drowned lay them upon the strips
Of toast, the cut sides down.. and put
the platterS where they will keep hot.
Put into the spider with the remaining
butter one slice of onion and a heap
ing teaSpoonful Of flour. Stir until it
is well Drowned before adding two
cups Of good brown gravy or stock.
Let the sauce boil up once, flavor it
with lemon juice, and strain around
the tongue. Serve as soon as possible.
Lamb tongues may be rolled in beat
en- egg and then in bread crumbs and
fried. Served with q tomato sauce
they make an excellent luncheon dish.
To Scallop tongue, cut cold boiled
tongue into small bits and for heap
ing cupful of meat put three quarters
Of cup Of stock into a saucepan to
heat. Add to it one teaspoonful of
onion juice, little chopped parsley,
salt and pepper; stir in the tongue,
and when the mixture Is hot take the
pan from the fire and stir in the beaten
y@IIr $40 f0rxr TIf-
ter individual baking dishes and fill
them with this mixture. Tricky cover
the top with bread crumbs and bits of
butter. Bake them in brisk oven
fifteen minutes or until the crumbs are
we'll Drowned.
Jellied tongue makes palatable dish
particularly for a cold course at lunch
con. Boil fresh tongue very slowly
in water, adding to the water any
herbs and vegetables you like. When
it is cold slice it thin. Put into a dish
one pint of the liquor in which the
tongue was boiled, one teacup of veal
or beef gravy, one teaspoonful Oh
white sugar, and one Of burnt sugar
dissolved in a little water, and two ia
blespoonfuls of vinegar. Meanwhile
dissolve two ounces of gelatine in a
small cup of cold water, and mix 1t
with the other ingredients. Pour over
the whole one pint of boiling water
and stir until the gelatine is all dis
solved then strain through flannel
bag. Let the jelly cool, and when it
begins to thicken wet plain mould
in cold water and sprinkle a few capers
in the bottom and cover with thin
layer of jelly. Take the white rings
of thin slices Of hard boiled eggs and
set them up around the edge of the
mould. Put a layer of tongue in this
mould, and then the thickening jelly,
and 80 on in alternate layers until
the mould is filled, having the jelly for
the last layer. Cover the mould and
put it where the jelly will become cold
and firm. To turn the jelly out, In
vert the mould upon a dish and lay a
cloth wrung out Of hot water around
easily lifted off, leaving the 5ellied
form. Garnish with celery tips and
water crosses; If in the season, use
nasturtium blossoms in place of the
celery. Use a very sharp knife and
cut the jelly into slices, putting upon
each plate with the jelly spoonful
of thick mayonnaise dressing or tar
tare sauce.
Another mode Of serving boiled
tongue in jelly is thus: Make a clear,
highly-flavored aspic jelly. Select a
plain mould holding about one and
one-half pints and stand it in pan of
ice water to become perfectly cold.
Put enough or the cold liquid Jelly into
the mould to cover it all over about
half an inch. rolling the mould around
in the water so the liquid jelly will
harden. Have very thin slices of
boiled red beets cut into fancy forms,
and hard-boiled eggs. Place them
around in the jelly and cover them
with coating of the jelly, pouring it
over the vegetables by the teaspoon
full so that it will harden and keep
them in place. Chop the tongue fine,
and to a cupful of the tongue mix
two teaspoonfuls of melted butter, a
tablespoonful Of capers, a suspicion of
onion juice, and salt and cayenne pep
per; noisten and bind together with
some of the liquid jelly while 1t Is
still warm. Wet a mould of the same
shape Of the one to be filed, but
smaller in size, in cold water, and
press the tongue mixture into 1t. When
it is perfectly cold take out of the
mould and put 1t into the jelly-lined
mould. Pour over 1t enough of the
cold liquid to fill the mould, and place
1t in the refrigerator to become set.
Turn out when required and garnish
the dish, serving 1t with a dressing,
as in the foregoing recipe.
Chopped tongue mixed with mayon-
| naise dressing makes nice filling for
tomatoes fer a salad course.