Take a freshly salted tongue and boil tender; take out, and split it, stick a few cloves in, cut up a small onion, put in some sticks of mace, and a little brown flour.
Have water enough in a stewpan to cover the tongue; mix in the ingredients, before putting in the tongue. Three hard-boiled eggs chopped up fine and put in the stew. Add a glass of wine just before taking up. Send to the table hot, garnished with hard boiled eggs cut in rings.—Mrs. L. C.
Tongue Toast.
Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lay them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly.—Mrs. S.
To Roast an Ox Heart.
Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg.
Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound.—Mrs. A. M. D.
Beef Heart.
Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking.—Mrs. J. H.
Stewed Kidneys.