)
- 1 fresh tongue
- 1/3 c. diced carrots
- 1/3 c. diced onions
- 1/3 c. diced celery
- 1 c. stewed tomatoes
- 2 c. water in which tongue is boiled
Boil the tongue as previously directed, and then skin it and remove the roots. Place it in a long pan and pour over it the carrots, onions, celery, stewed tomatoes, and the water. Cover tight and bake in a slow oven for 2 hours. Serve on a platter with the vegetables and sauce.
69. STUFFED HEART.--If a stuffed meat is desired, nothing more appetizing can be found than stuffed heart. For this purpose the heart of a young beef should be selected in order that a tender dish will result.
After washing the heart and removing the veins and the arteries, make a stuffing like that given for rolled beefsteak in Art. 45. Stuff the heart with this dressing, sprinkle salt and pepper over it, and roll it in flour. Lay several strips of bacon or salt pork across the top, place in a baking pan, and pour 1 cupful of water into the pan. Cover the pan tight, set it in a hot oven, and bake slowly for 2 or 3 hours, depending on the size of the heart. Add water as the water in the pan evaporates, and baste the heart frequently. When it has baked sufficiently, remove to a platter and serve at once.
MAKING GRAVY
70. To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat.
To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked.