Mode.—Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the skin, fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley.
Time.—From 3 or 4 hours in a slow oven, according to size.
Average cost, for a medium-sized uncured tongue, 2s. 6d.
Seasonable at any time.
TO DRESS TRIPE.
677. INGREDIENTS.—Tripe, onion sauce, No. 484, milk and water.
Mode.—Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen.
Time.—1 hour: for undressed tripe, from 2-1/2 to 3 hours.
Average cost, 7d. per lb.
Seasonable at any time.