ided that ox-tongue
is better than horse-tongue; nevertheless, the latter is
frequently substituted by dishonest dealers for the former. The
horse's tongue may be readily distinguished by a spoon-like
expansion at its end.

TO PICKLE AND DRESS A TONGUE TO EAT COLD.

676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre,
3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter,
common crust of flour and water.

_Mode_.--Lay the tongue for a fortnight in the above pickle, turn it
every day, and be particular that the spices are well pounded; put it
into a small pan just large enough to hold it, place some pieces of
butter on it, and cover with a common crust. Bake in a slow oven until
so tender that a straw would penetrate it; take off the skin, fasten it
down to a piece of board by running a fork through the root and another
through the tip, at the same time straightening it and putting it into
shape. When cold, glaze it, put a paper ruche round the root, which is
generally very unsightly, and garnish with tufts of parsley.

_Time_.--From 3 or 4 hours in a slow oven, according to size.

_Average cost_, for a medium-sized uncured tongue, 2s. 6d.

_Seasonable_ at any time.

TO DRESS TRIPE.

677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water.

_Mode_.--Ascertain that the tripe is quite fresh, and have it cleaned
and dressed. Cut away the coarsest fat, and boil it in equal proportions
of milk and water for 3/4 hour. Should the tripe be entirely undressed,
more than double that time should be allowed for it. Have ready some
onion sauce made by recipe No. 4S4, dish the tripe, smother it with the
sauce, and the remainder send to table in a tureen.

_Time_.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.

_Average cost_, 7d. per lb.

_Seasonable_ at any time.

_Note_.--Tripe may be dressed in a variety of ways: it may be cut in
pieces and fried in batter, stewed in gravy with mushrooms, or cut into
collops, sprinkled with minced onion and savoury herbs, and fried a nice
brown in clarified butter.

BEEF CARVING.

AITCHBONE OF BEEF.

A boiled aitch-bone of beef is not a difficult joint to carve, as will
be seen on reference to the accompanying engraving. By following with
the knife the direction of the line from 1 to 2, nice slices will be
easily cut. It may be necessary, as in a round of beef, to cut a thick
slice off the outside before commenci