Boil it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add three ounces of beef marrow, half a gill of cream, the yolk of two eggs, a few breadcrumbs, a little pepper, and a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover it with a veal caul, and roast till tender, or boil it.
Stewed Endive.
Trim off the green part of endive heads, wash and cut them into pieces, and scald them till half done; then squeeze, chop, and put them into a stewpan; add a small quantity of strong cullis, stew it till tender, and serve it up in a sauce boat, or it may be put under roast mutton.
Forced Cucumbers.
Pare fresh gathered cucumbers of a middling-size; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them over a fire, simmer them till three parts done, and reduce the liquor; then add with it a strong cullis, put it to the cucumbers, and stew them gently till done.
To stew Peas for a Dish.
Put a quart of fresh shelled young peas into a stewpan, add to them a quarter of a pound of fresh butter, a middling-sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn.
Salad of Asparagus.
Scale and cut off the heads of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; afterwards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vinegar, cayenne pepper, and salt, and put it over the asparagus just before they are to be eaten.