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Classic
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page 72
a pan of cold water, with a little salt in it, and let them soak for an hour,
then pour away the cold, and cover them with hot water, and when you have
cleaned and skinned them, put them into a stewpan with plenty of cold water.
When it boils, take off the scum very carefully, and boil gently for fifteen
minutes. Now chop them, not very fine, and put them into a saucepan with the
sage leaves, and two table-spoonsful of melted butter, a little salt, and
cayenne pepper. Stir them together, and as soon as they are well warmed, skin
the tongue, trim off the roots, and put it into the middle of the dish, with the
brains around it.
Beat up the yolk of an egg, and rub it over the head with a feather, powder it
with dried sweet-herbs and bread-crumbs, and brown it in an oven. Then pour a
little melted butter over it.
BEEF A LA MODE.
Take a small round of beef, cut holes entirely through it, cut small strips of
salt pork, roll them in curry powder, with thyme and summer savory, draw them
entirely through the holes; at the top of each hole, sprinkle black pepper,
cloves, and nutmeg, pounded together--some use orange-peel--put it in a pot,
take five small onions, with a few cloves stuck in them, lay them around your
beef, pour hot water on, barely enough to cover it. Let it simmer very
moderately for five or six hours; if you like, you may add a pint of wine to the
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Classic
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