CULINAET EECEIPTS. "219 



No. 80. — To Prepare Oaktongnes. Gather whilst of a light red 

 or flesh-tint, no matter how large. Remove the hard butt or base 

 only. As in No. 1 B. Then as follows. Oaktongues may also be 

 cooked in various ways, as if they were beef. Such good old 

 English dishes as Toad-in-the-Hole and Babble-and-Squeak can 

 be made with them. 



No. 81. — Oaktongue k la Druidesse. As in No. 80. Then cut 

 into thick steaks. Smear each liberally with oil or butter. Sprinkle 

 with pepper and salt, and dust them with flour. Put on a hot 

 grill over a bright fire, and give them about ten minutes' grilling. 

 Serve hot, garnishing with fried onions. 



No. 82. — Oaktongue Salad. As in No. 80. Then cut in thin 

 slices, and rub them with garlic. Mingle with lettuce or other 

 green salad. Dress with oil, vinegar, pepper, mustard, and salt. 

 Serve. 



No. 83. — Oaktongue a la Pompadour. As in No. 80. Then 

 mince fine, and put into a stewpan with all the juice that has run 

 out. Add butter, three ounces to the pound. Add salt, pepper, 

 minced parsley and onion. Minced veal or chicken may also be 

 added, but is not necessary. Stew gently for twenty minutes. 

 Then add lemon- juice and cayenne pepper. Simmer a moment, 

 then add egg-yolk beaten up with cream, to bind ; and serve at 

 once, garnishing with toast. 



No. 84. — Oaktongue a I'Americaine. As in No. 80. Then mince 

 fine and stew gently for twenty minutes in its own juice, adding 

 butter, plenty of salt and chopped onion, a little minced parsley, 

 and pepper. Then take potatoes, boiled and mashed, and amalga- 

 mate the stew with them, mixing well. Put the mixed mash into 

 a pie-dish, and set it in the oven till the top is well browned. Serve. 



No. 85. — Consomm^ of Oaktongue. Take any sound Oaktongues, 

 even when old and brown. Pare off the hard parts, rinse, and 

 dry. Mince fine, and stew in their own juice very gently for 

 twenty minutes. Then press out all the juice and strain it. This 

 may be seasoned and used as stock, soup, or gravy. It is just like 

 beef gravy. It may be boiled with spice and salt, bottled, an 

 kept as a ready substitute for beef broth. 



No. 86. — To Prepare Urchins. Remove the butts of the stems, 

 and scrape off the spines. As in No. 1 B. Cut large ones into 

 several pieces. Place all in a stewpan, laying plain butter on top 

 of them. Put near the fire, exposing the pan to just enough heat 

 to liquefy the butter, and no more. Cover the stewpan, but keep 



