BEEF, VEAL AND PORK Recipes
Wash and put into a saucepan with half a dozen slices
of carrot, an onion sliced, five cloves, a teaspoon of whole
peppercorns, and half a level tablespoon of salt. Cover with boiling
water and simmer until tender. Drain and cool a little, then take off
the skin. Drop back into the hot liquid to reheat. Serve with a sauce.
Melt one-quarter cup of butter, add three slightly rounding tablespoons
of flour, stir and cook until browned, add two cups of broth, brown
stock of rich gravy melted in hot water, one-half level teaspoon of
salt, the same of paprika, a saltspoon of allspice, one tablespoon of
vinegar, a few grains of cayenne, and half a tablespoon of capers. Pour
over the tongues and serve.
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