COOKERY. 139 



up tight. Roast it on a hang;ing spit, and baste it with 

 a glass of port wine, the same quantity of vinegar, and 

 a teaspoonful of pounded alspice. — Larding improves 

 the look and flavor: serve with rich gravy in the dish; 

 currant-jelly and melted butter in tureens. 



TO ROAST TONGUE AND UDDER. 



After cleaning the tongue well, salt it with common 

 salt and saltpetre three days; then boil it, and likewise 

 a fine young udder with some fat to it, till tolerably 

 tender; then tie the thick part of one to the thin part 

 of the other, and roast the tongue and udder. 



Serve them with good gravy, and currant-jelly sauce. 

 A few cloves should be stuck in the udder. 



TO STEW TONGUE. 



Salt a tongue with saltpetre and common salt for a 

 week, turning it every day. Boil it tender enough to 

 peel: when done, stew it in a moderately strong gravy; 

 season with soy, mushroom catsup, Cayenne, pounded 

 cloves, and salt, if necessary. 



Serve with truffles, morels, and mushrooms. In both 

 this receipt and the next, the roots must be taken off" 

 before salting, but some fat left. 



AN EXCELLENT WAY OF DOING TONGUES TO EAT COLD. 



Season with common salt and saltpetre, brown sugar, 

 a little bay-salt, pepper, cloves, mace and alspice, in fine 

 powder for a fortnight; then take away the pickle, put 

 the tongue into a small pan, and lay some butter on it; 

 cover it with brown crust, and bake slowly till so tender 

 that a straw would go through it. 



The thin part of tongues, when hung up to dry, 

 grates like hung beef, and also makes a fine addition to 

 the flavor of omelets. 



BEEF-IIEART. 



Wash it carefully; stuff as a hare; and serve with 

 rich gravy, and currant-jelly sauce. Hash with the 

 same, and port wine. 



