New-York tribune., 1913-07-25
Attractive, Unusual
Dishes from Iongue

From an economic standpoint II
usually wise TO first serve tongue hot
and then what is left can be easily con-
verted into the tempting concoctions and
combinations to which cold tongue lends
itself Both the fresh and smoked ones
require little preparation; the former have
only TO be boiled one and one-half hours
in salted water, while the smoked ones
must be soaked over night in cold water.
then put into fresh water and brought to
the boiling point and simmered three or
four hours or until tender Before put
ting 1t into the water trim carefully and
skewer into good shape When done re-
move the skin and II to be used cold re-
place the skewer and put II back into the
water in which ii was cooked 10 cool in
it; 1t will be more juicy and Of much
better flavor If cooled in this way. When
taken out cover with meat glaze
When Served Hot.
When tongue is to be served hot 1t IL
most appetizing with a cream sauce
poured over It and may be attractively
garnished with parsley, mint and sliced
pickles, or with a border of spinach or
potato balls.
An unusual and most delicious method
is to brush the tongue with beaten egg.
roll in fine bread crumbs and delicately
brown in the oven. more unusual
way is to roast it as described above.
basting frequently and generously with
orange juice, and serve In the centre of a
platter with a circle OF peas around il.
Creamed with Asparagus Tips.
Creamed tongue with asparagus tips
cannot be surpassed. Chop cold boiled
tongue fine-but do not mince; put into
saucepan, almost cover the meat with
milk, adding a rounding tablespoonful OF
butter; salt and pepper to suit the indl-
yidual taste. Put over the heat and when
hot thicken slightly with heaping tea
spoonful of -four moistened with cold
milk. Stir in an egg well beaten and take
from the fire. Serve on round, buttered
pieces of toast. garnished with steamed
asparagus tips.
EscaIIoped and Brsised.
Escalloped tongue must first De chopped
into small pieces. TO pint of it add two
teaspoonfus of onion juice, one each Of
minced parsley and Of capers, two Of po-
tatoes. half teaspoonful OF salt, four
tablespoonfuls OF stock and three Of butter.
The inside OF the baking dish should be
we'll buttered, cover the bottom with fine
bread crumbs; put in the ingredients, ex
cept the stock. When filled pour this
over all; cover with buttered bread
crumbs; bake twenty minutes and serve
hot.
! Braised tongue is a great dellcacy, and
should always be made Of the fresh
tongue. Boil for a couple of hours; re
move from the pot, peel and trim. and
when nearly cold rub with -four and
| brown in a deep pan. Cook for eight min
| utes three ounces each of butter and OF
! drippings, with a tablespoonful each OF
carrots. onion and turnips. Cover the
tongue partly with the stock in which 1t
was boiled, adding to it stick OF CHINA
mon, two cloves, blade of mace and a
bunch of sweet herbs; also, a little pep
per and salt and cook slowly about two
| hours Twenty minutes before taking 1t
out add a tablespoonful of lemon juice
MUisten well with the dressing, place 'on
a platter and keep warm until the gravy
is made Add TO It a teaspoonful OF corn
starch dissolved I'm cold water, boil until
| thick; then pour over the tongue garnish
with sliced hard boiled eggs and serve
When a cold meat or salad is desired
| the following will be found TO supply d
! pleasing combination OF the two: Hard
boil as many eggs as required; cut in two
! lengthwise, remove the yolks, mash fine
and mix with an equal quantity of ground
or firmly minced boiled tongue, several
| olives and a small sweet pepper, also
minced; mix into stiff paste with
mayonnaise dressing. Fill the cavities
with this and serve on crisp lettuce leaves.