r as it evaporates,
so as to keep the tongue nearly covered until done--when it can be
easily pierced with a fork; take it out, and if wanted soon, take off
the skin and set it away to cool. If wanted for future use, do not
peel until it is required. A cupful of salt will do for three tongues,
if you have that number to boil; but do not fail to keep water enough
in the pot to keep them covered while boiling. If salt tongues are
used, soak them over night, of course omitting the salt when boiling.
Or, after peeling a tongue, place it in a saucepan with one cup of
water, half a cup vinegar, four tablespoonfuls sugar, and cook until
the liquor is evaporated.

SPICED BEEF TONGUE.

Rub into each tongue a mixture made of half a pound of brown sugar, a
piece of saltpetre the size of a pea and a tablespoonful of ground
cloves, put it in a brine made of three-quarters of a pound of salt to
two quarts of water and keep covered. Pickle two weeks, then wash well
and dry with a cloth; roll out a thin paste made of flour and water,
smear it all over the tongue and place in a pan to bake slowly; baste
well with lard and hot water; when done scrape off the paste and skim.

TO BOIL TRIPE.

Wash it well in warm water, and trim it nicely, taking off all the
fat. Cut into small pieces, and put it on to boil five hours before
dinner in water enough to cover it very well. After it has boiled four
hours, pour off the water, season the tripe with pepper and salt, and
put it into a pot with milk and water mixed in equal quantities. Boil
it an hour in the milk and water.

Boil in a saucepan ten or a dozen onions. When they are quite soft,
drain them in a colander and mash them. Wipe out your saucepan and put
them on again, with a bit of butter rolled in flour and a wine-glass
of cream or milk. Let them boil up, and add them to the tripe just
before you send it to table. Eat it with pepper, vinegar and mustard.

It is best to give tripe its first and longest boiling the day before
it is wanted.

TO FRY TRIPE.

Boil the tripe the day before till it is quite tender, which it will
not be in less than four or five hours. Then cover it and set it away.
Next day cut it into long slips, and dip each piece into beaten yolk
of egg, and afterwards roll them in grated bread crumbs. Have ready in
a frying pan over the fire some good beef drippings. When it is
boiling hot put in the tripe, and fry it about ten minutes, till of a
light brown.