OX-TONGUE À LA BOURGEOISE
Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table-spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an oval dish.
Braised tongue eats very well with spinach, carrots or sorrel.
BEEF À LA MODE
Take the raw beef, either rump-steak or fillet, and brown it in the pan in some butter. Then add a little boiling water. Add then six or eight chopped shallots, the hearts of two celeries chopped, a few small and whole carrots, pepper, salt, two cloves. Before serving, bind the sauce with a little flour and pour all over the meat.
[V. Verachtert.]