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Classic
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page 110
BOILED BEEF TONGUE.
Wash a fresh tongue and just cover it with water in the pot; put in a pint of
salt and a small red pepper; add more water as it evaporates, so as to keep the
tongue nearly covered until done--when it can be easily pierced with a fork;
take it out, and if wanted soon, take off the skin and set it away to cool. If
wanted for future use, do not peel until it is required. A cupful of salt will
do for three tongues, if you have that number to boil; but do not fail to keep
water enough in the pot to keep them covered while boiling. If salt tongues are
used, soak them over night, of course omitting the salt when boiling. Or, after
peeling a tongue, place it in a sauce-pan with one cup of water, half a cup
vinegar, four tablespoonfuls sugar, and cook until the liquor is evaporated.
SPICED BEEF TONGUE.
Rub into each tongue a mixture made of half a pound of brown sugar, a piece of
saltpetre the size of a pea, and a tablespoonful of ground cloves; put it in a
brine made of three-quarters of a pound of salt to two quarts of water and keep
covered. Pickle two weeks, then wash well and dry with a cloth; roll out a thin
paste made of flour and water, smear it all over the tongue and place in a pan
to bake slowly; baste well with lard and hot water; when done scrape off the
paste and skin.
TO BOIL TRIPE.
Wash it well in warm water, and trim it nicely, taking off all the fat. Cut into
small pieces, and put it on to boil five hours before dinner in water enough to
cover it very well. After it has boiled four hours, pour off the water, season
the tripe with pepper and salt, and put it into a pot with milk and water mixed
in equal quantities. Boil it an hour in the milk and water.
Boil in a sauce-pan ten or a dozen onions. When they are quite soft, drain them
in a colander, and mash them. Wipe out your sauce-pan and put them on again,
with a bit of butter rolled in flour and a wineglass of cream or milk. Let them
boil up, and add them to the tripe just before you send it to table. Eat it with
pepper, vinegar and mustard.
It is best to give tripe its first and longest boiling the day before it is
wanted.
TO FRY TRIPE.
Boil the tripe the day before till it is quite tender, which it will not be in
less than four or five hours. Then cover it and set it away. Next day cut it
into long slips, and dip each piece into beaten yolk of egg, and afterwards roll
them
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