_Celery Soup
*Braised Ox-Tongue
Baked Potatoes
Mashed Turnips
Cold Slaw
Cheese
Wafers
Rice Mousse
Coffee_
_*Braised Ox-Tongue_--1 ox-tongue, 1 pint stock, 1 onion, 1 small
carrot, 1 bouquet garni, 1 clove, 1/2 pint piquante sauce, and 6
thin slices bacon. Trim ox-tongue, which should be obtained salted or
pickled ready for use. Blanch, and let it cool. Put into fish-kettle
or stewpan, large enough to hold tongue, slices bacon, onion peeled
and sliced, carrot scraped and cut in pieces, bouquet garni and clove;
add stock, put in tongue, and cook until three parts done, then take
it up, and skin while hot. Strain liquor it was cooked in, take off
fat, add piquante sauce, put tongue into this, and finish cooking.
When tender, cut in slices, dish, and pour sauce over, and serve.
Mashed potatoes, spinach, or peas served with tongue is a great
improvement.
The piquante sauce is made as follows: 4 shallots, 3 mushrooms, 1 bay
leaf, 1/2 carrot, sprig thyme, 2 tablespoons Crisco, 4 tablespoons
vinegar, half pint brown stock, 1/2 teaspoon anchovy extract, 1
tablespoon Worcestershire sauce, 3 tablespoons flour, salt and red
pepper to taste.
Peel and chop shallots, carrot, and mushrooms; melt Crisco in a
saucepan; fry vegetables a nice brown; then add vinegar, bay leaf, and
thyme. Reduce vinegar to half the quantity; stir in flour, dilute with
stock, bring to boil; then add anchovy extract, Worcestershire sauce,
salt and red pepper to taste. Take out thyme and bay leaf. Simmer for
10 minutes. Skim, and use as required.