Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1919-10-21
Try A BEEF TONGUE
FOR OCTOBER RELISH
,,ow To Boil 1t, Or Corn 1t, Or
Smoke 1t, And Serve 1t To
Best Advantage
THINGS GOOD TO KNOW

There is no part OF Sell-euucdllOH
ffdcult Of requirement, or more
ne purpose when acquired, than
mastery OF ones own tongue.
ahen It is only a beef tongue
III, 10 be so handled as to make IT
far as possible toward the miti-
..o %. present high cost of living
culinary skill Is essential
-, Salzberger tells us how in one
+, ter good housekeeping essays: No
.s,,sa viii he made in following her
,,emI directions.
Boiled Tongue
Val trim out the roots and skewer
.,,a good shape a fresh beef tongue.
ever il with boiling sailed water,
A.a hard for five minutes, then sim
mr. steadily until tender An onion,
rlave Of garlic, bay leaf and
,.r whole spices or a few of the soup
,.gestbles. as carrot, turnip, toma-
,.e celery, onion and parsley, may
- added 10 the water, If desired. Re
,aove the skin when the tongue is
t.ue ana serve the meat either hot
ar coId If it is to be served hot, a
.,pre is not essential, but a white or
tomato sauce is very nice with it,
Sometimes it Is served on bed OF
,pnach with a sauce piquante. If
,be tongue is 10 be served cold, return
# after il has been skinned to the wa
ter In which it was boiled and let 1t
remain there until cold Slice it very
min for serving and serve with
pIckles, mustard or salad dressing.
COrned Tongue
Wash and trim out the roots of one
Or more fresh beef tongues. Put
Them into a stone jar, cover with the
brine lay a plate over the meat and
on this stone to keep the meat un-
der the brine. Cover securely, keep
in cold place and in a week they
will be ready for use, although they
will keep in the brine for several
weeks in cold weather.
Brine For Corning
Put two quarts of water, three
quarters Of a pound of salt. quarter
Of a pound of brown sugar and a
fourth Of an ounce. of saltpeter to-
ge,her into a granite saucepan and
heat to boiling Cool and strain
through a ~Cheesecloth. Pour 1t over
the meat and add a teaspoonful of
pepper, half a teaspoonful of ginger
three bay leaves and two cloves of
garlic This amount of brine is suf-
dcirH for half dozen tongues. Calf
oggue may be corned in the same
may be corned in the same brine with
the tongues.
To Cook COrned Tongues
Take the tongue from the brine,
rinse it off and put in a kettle with
enough cold water to cover Heat
slowly to boiling, boil hard for about
five minutes. remove the scum, cover
closely and simmer gently until ten
der II it is intended to serve cold,
it will be much more juicy if allowed
to cool in the liquid in which it was
cooked. Skin when partially cool
Smoked Tongue
81 possible get half dozen or more
nice beef tongues at a time, or buy
he number desired within as short a
time as possible. that they may all be
IN the brine about the same length of
time Trim out the roots and put a
strong twine in the thin end near the
tip for Hanging them Wash thor
oughly and corn as directed above
Keep them in the brine from 10 days
20 Two or three weeks. taking care if
The weather turns warm not to leave
them in the brine long enough to
spoil When they have been corned
sufficiently long take them from the
brine. drain we'll and give theme to
!onr butcher to smoke. He will
usually do this without extra charge
Ailer they have Eeen smoked they
VIII keen almost indefinitely and they
are particularly nice to have on hand
wrap each one separately in a mus
IH or brown paper bag and hang in
cool. dry place.
When cooked tongue is wanted
@fao ii and put into a kettle with
cold water 10 cover If ii is very dry
@dk for several hours or over night.
''fer closely. heat TO boiling, boil up
wen hen simmer steadily about four
a'aTS or until tender Cool in the
a9id in which it was boiled and skin
Wien partially cool.
Tongue Sandwiches
smoked tongue makes delicious
@ai"lehes. if sliced very thinly and
P4' between pieces of buttered rye
u White bread Mustard may be used
".a 'aem if liked.
Vr make sandwich paste by fore
- ae tongue through a meat chop
IsF several times, then mix to a paste
=" salad dressing and season high
foT canapes cut the bread into
''-s VITA small biscuit cutter,
n butter and cool. Spread with
s-e sandwich paste ard arrange
0p n circles alternate rows of
""i'tS and yolks of hard-cooked
'olied fine with finely chopped