d rub it well with common salt and a little
saltpetre; let it lie two or three days; then boil till the skin will
peel off; put it into a saucepan with part of the liquor it has boiled
in and a pint of good stock, season with black and Jamaica pepper, two
or three pounded cloves. Add a glassful of white wine, a tablespoonful
of mushroom catsup and one of lemon pickle, thicken with butter rolled
in flour. Stew the tongue till quite soft in this sauce; the wine can be
added when dished or left out if preferred.

LAMBS' TONGUES STEWED.

MRS. ARCHIE COOK.

Six tongues, three heaping tablespoons of butter, one large onion, two
slices of carrot, three slices of white turnip, three tablespoons flour,
one of salt, a little pepper, one quart of stock or water and some sweet
herbs. Boil the tongues one hour and a half in clear water, take them
up, cover with cold water, and draw off the skins. Put the butter,
onion, turnip and carrot in the stewpan and cook slowly for fifteen
minutes, then add the flour and cook until brown, stirring all the time.
Stir the stock into this and when it boils up, add the tongues, salt,
pepper and herbs; simmer gently for two hours. Cut the carrots, turnips
and potatoes into cubes. Boil the potatoes in salted water ten minutes
and the carrots and turnips one hour. Place the tongues in the centre of
a hot dish, arrange the vegetables around them, strain the gravy, over
all. Garnish with parsley.

ROAST FILLET OF VEAL.

MRS. RATTRAY.

Take a good sized, white, fat leg of veal, weighing some ten or twelve
pounds. Remove the meat carefully from the bone and take out the bone.
Then pin the meat securely into a nice round with skewers; fill the
cavity from which the bone was taken with the following dressing. Roast
in a slow oven, allowing one quarter of an hour for each pound, and be
sure to keep it thoroughly basted with plenty of beef dripping.

DRESSING.

Make ready one coffee cup of bread crumbs, one teaspoonful of chopped
parsley, one half teaspoonful summer savory, pepper and salt to taste.
Take a good sized onion, peel, slice, and fry it well with a piece of
butter the size of an egg; pour the liquor from this into your bread
crumbs and blend all thoroughly together. Be careful not to put the
onion in, only the fried butter and onion juice. When the meat is
cooked, remove from pan and make a rich brown gravy to serve with it.
Garnish your dish with fried bacon and slices of lemon.