Jellied Tongue

Boil a beef tongue very slowly in water to cover. Let cool in the liquid, drain, skin, and cut into thin slices. Dissolve a package of gelatine in one cupful of water. Heat thoroughly two cupfuls of the cooking liquid, one cupful of stock, and three tablespoonfuls of vinegar. Add two teaspoonfuls of sugar, two teaspoonfuls of beef extract, and the dissolved gelatine. If there is not enough liquid to cover the tongue, add boiling water to make the necessary quantity. Strain through cheese-cloth. Wet a mould in cold water, pour in a layer of the jelly, and when set, add a layer of the tongue. Repeat until the mould is full. At serving time turn out and garnish with parsley.

Stewed Tongue With Raisins

Boil a tongue in water to cover until it is so tender that a straw will pierce it. Let cool in the water in which it was boiled, drain, and remove the skin.

The next day reheat the cooking liquid and let it simmer for three hours with half a cupful of stoned raisins, and the juice and grated peel of a lemon. Half an hour before serving thicken the gravy with browned flour and simmer the tongue in it until serving time. Pour boiling water over half a cupful of raisins and when they have swelled, drain and add to the gravy. Pour the gravy over the tongue and serve. If the sauce is too sour, add a little sugar. This is a German recipe and well worth trying.

Beef Tongue A L'Ltalienne

Cut a cold boiled tongue into strips. Chop fine three onions, fry in butter, dredge with flour, add two teaspoonfuls of lemon-juice and a cupful of mushrooms. Pour into a baking-dish, cover with crumbs, dot with butter, and brown in the oven. Serve with spinach or spaghetti.

Spanish Stew

Use a pound and a half of the ribs of beef. Put into a saucepan with two quarts of cold water, bring to the boil, and cook for two hours. Add a can of tomatoes, three large onions chopped fine, half a dozen cloves, a pinch each of sage and celery seed, one-fourth of the peel of an orange, two bay-leaves, a pod of red pepper, and two cupfuls of boiling water. Cook for half an hour, strain, skim, and thicken the gravy, season to taste, pour over the meat, and serve.

Beef Stew With Tomatoes

Use three pounds of the round of beef and cut into small slices. Cover with a can of tomatoes, add a chopped onion, and salt, pepper, and powdered cloves to season. Cook slowly covered until the meat is done, add a little mushroom catsup, and serve.

Beef Stew With Dumplings

Have three or four pounds of the neck of beef cut into convenient pieces. Cover with cold water and add three each of carrots and onions, sliced thin. Season with salt and pepper and minced parsley, cover, and cook until the meat is nearly done. Sift two cupfuls of flour with two heaping teaspoonfuls of baking-powder and a pinch of salt. Add an egg well-beaten in enough milk to make a stiff batter. Steam the dumplings in buttered patty pans in a steamer over boiling water. Take out the meat and dumplings, thicken the gravy with flour browned in butter, pour over, and serve.