Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip and onion, a bouquet of sweet herbs, four cloves and two peppercorns. Simmer until tongue is tender. Cool in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan.
Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with slices of buttered toast sprinkled with finely chopped pimolas.
Broiled Pig’s Feet
Boil the feet until tender, cut in halves, brush with melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fire and serve with [Piquante Sauce].
Veal Roll
Remove the bone from a shoulder of veal, brush with melted butter, and stuff with sautéd mushrooms or sweetbreads. Cover bone broken in pieces with cold water; add one fourth cup each of carrot and onion, a bit of bay leaf, sprig of parsley, four cloves, and six peppercorns. Add stuffed and rolled veal, and simmer until tender. Cover with slices of bacon; bake in a hot oven, basting often. Serve with [Olive Sauce].
Marrow Bones with Tenderloin Steak
Cut the bones four inches long; cover each end with a round of dough to keep in the marrow.
Tie the bones in a cloth, cover with boiling water, and boil one hour. Remove cloth and paste, and serve on or around tenderloin steak; or the marrow may be removed from bone when cooked, and spread on slices of hot buttered toast. Cayenne and salt are always served with marrow bones.