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Classic
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soups according to Nos. 39 and 40. Any other soup can be made from a weak tongue
broth by the addition of more or less beef extract, and will then be but little
inferior to soups made from meats.
For a small table, dishes of various kinds can be made from tongue. Taken hot
from the soup, it is palatable with cabbage or savoy. Parts of the tongue can be
divided, sliced, aud when fried with salt, egg, and cracker crumbs it makes a
good side dish withi Brussels sprouts, asparagus, spinach, cauliflower, or other
vegetables; the remainder can be made into a stew, but in this case the
necessary broth is taken from the tongue after it is cooked, and put into a cool
place. It is best to make the stew the following day; do not forget to add a few
slices of lemon.
The larger you can get the tongue, the more profitable it will be.
11. Ox-Tail Soup. Cut 2 ox-tails at the joints into pieces about 2 inches long,
wash carefully, put on the fire in cold water, and leave until it begins to
boil, then again rinse them in cold water. Clean the kettle carefully, and put
in some onions, carrots cut into small pieces, parsley root, leeks and celery,
to which may be added a bay leaf and 6--8 peppercorns. Let it simmer with a
piece of butter and a little salt for about 10 minutes, then pour in 1 1/2
quarts of meat broth and a pint of white wine. Then the ox-tail and a few slices
of pork fat, and remnants of raw ham are cooked in this until nearly done. Take
the meat out of the broth, strain the latter through a fine strainer, take off
the superfluous fat, add one more glass of Madeira and enough meat broth to
furnish the desired quantity of soup, say from 2 1/2-3 quarts, and in this let
the ox-tail cook until completely done.
Vegetables of various kinds, such as peas, asparagus or carrots which have been
cooked in a separate vessel in some meat broth, are now put into the tureen and
the soup, which has been seasoned with a trifle of cayenne, is poured in as hot
as possible. Frequently the meat is cut from the bones and served in the soup.
According to the English method, the thick pieces are first fried with a few
pieces of pork fat until they begin to color before putting them into the
boiling
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