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Classic
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page 166
tie it securely by winding a string around and lengthwise; put it into a large
pot with a plate in the bottom to prevent adhering, pour in a quart of water in
which are salt, pepper, cloves, cinnamon, and allspice; keep the pot closed, and
when beef is taken out, add a little water and flour to make a gravy.--Mrs. Wm.
Lee.
BOILED BEEF TONGUE.
Wash clean, put in the pot with water to cover it, a pint of salt, and a small
pod of red pepper; if the water boils away, add more so as to keep the tongue
nearly covered until done; boil until it can be pierced easily with a fork, take
out, and if needed for present use, take off the skin and set away to cool; if
to be kept some days, do not peel until wanted for table. The same amount of
salt will do for three tongues if the pot is large enough to hold them, always
remembering to keep sufficient water in the kettle to cover all while boiling.
Soak salt tongue over night, and cook in same way, omitting the salt.
Or, after peeling, place the tongue in sauce-pan with one cup water, one-half
cup vinegar, four table-spoons sugar, and cook till liquor is evaporated.--M. J.
W.
RAGOUT OF BEEF.
For six pounds of the round, take half dozen ripe tomatoes, cut up with two or
three onions in a vessel with a tight cover, add half a dozen cloves, a stick of
cinnamon, and a little whole black pepper; cut gashes in the meat, and stuff
them with half pound of fat salt pork, cut into square bits; place the meat on
the other ingredients, and pour over them half a cup of vinegar and a cup of
water; cover tightly, and bake in a moderate oven; cook slowly four or five
hours, and, when about half done, salt to taste. When done, take out the meat,
strain the gravy through a colander and thicken with flour.--Mrs. D. W. R.,
Washington City.
ROAST MEAT WITH PUDDING.
Never wash the meat, but if necessary wipe with a damp cloth, sprinkle with
salt, pepper, and flour; if not fat, put three or four pieces of butter the size
of a hickory-nut on it; put in the dripping-pan without water, letting it rest
on a wire frame or some small sticks to keep it from the pan; baste and turn
often, baking from
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