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Classic
Cook Books
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page 323
Clam fritters.
Take raw clams fresh from the shells and chopped fine; make a batter of the
juice, an equal quantity of sweet milk and four eggs to each pint of the liquid,
with sufficient flour to stiffen; fry in boiling lard the same as other
fritters.
Salt ox tongue.
Boil the tongue until tender, and then remove the skin and the root of the
tongue. If to be served whole cut the tongue in slices, still hanging together
in its tongue shape. Potato croquettes, standing erect, are well suited to serve
with this dish. Also mustard, if wanted.
Cold ox tongue.
Let the tongue be half cooked in salt water; then flay it and add a small onion,
a little dill and parsley, a piece of yellow lemon rind and a few peppers, also
a spoonful of butter. Boil till ready. When real soft and tender cut the tongue
in slices and garnish with red beets, carrots, hard boiled eggs, green
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Classic
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