TONGUE.
Clean and blanch it for about ten minutes—till the white skin can be easily removed. After ten minutes boiling, try if it comes off; if not, boil a little longer, then skin it well.
To boil.—When skinned, put it in your soup-kettle with the beef, etc., to make broth, and leave it till done. When boiled, the tongue may be served and decorated exactly the same as boiled beef, in every way.
Stewed.—Cut square fillets of bacon, which dredge in a mixture of chopped parsley, cives, salt, pepper, and a little allspice; lard the tongue with the fillets. Put in a crockery stewpan two ounces of bacon cut in dice, four sprigs of parsley, two of thyme, one of sweet basil, two bay-leaves, a clove of garlic, two cloves, two carrots cut in pieces, four small onions, salt, and pepper; lay the tongue on the whole, wet with half a glass of white wine and a glass of broth; set on a moderate fire, and simmer about five hours—keep it well covered; then put the tongue on a dish, strain the sauce on it, and serve. It is a delicious dish.
It may also be served with vegetables around, or with tomato-sauce.
Another way.—When prepared as above directed, put it on the fire with the same seasonings as the preceding one; simmer four hours and take from the fire; put the tongue on a dish and let it cool, then place it on the spit before a good fire, and finish the cooking; serve it warm with an oil, or piquante sauce.
If any is left of either of the two, put in a pan the next day, wet with a little broth, set on the fire, and when warm serve it on a purée; do not allow it to boil.
BRAIN.
Soak it in lukewarm water and clean well, so as to have it free from blood, fibres, and thin skin; then soak it again in cold water for twelve hours in winter and six in summer. Put in a crockery stewpan one ounce of bacon cut in slices, one carrot cut in pieces, two sprigs of parsley, one of thyme, a bay-leaf, a clove, four small onions cut in slices, a teaspoonful of chopped cives, salt, pepper, a pint of white wine, as much of broth, and then the brain; set on a moderate fire for half an hour and take it off; dish the brain and place it in a warm place; then strain the sauce, put it back on the fire with the brain in it, add two or three mushrooms cut in pieces, leave on the fire from ten to fifteen minutes, and serve it, parted in two, with fried parsley around.
Another way.—When the brain is cleaned and prepared as above, cut it in eight pieces. Mix well together a little flour, chopped parsley and cives, also a pinch of allspice; roll the pieces of brain in it, so as to allow the mixture to adhere to them; have some butter in a frying-pan on the fire, and when hot put the pieces of brain in it; fry gently, and serve with fried parsley around.