e)

Scald the tongue and peel off the skin. Then put it back to boil until
fully cooked.

Melt a piece of butter and brown half a medium sized onion cut in
slices. When the onion is browned remove it from the butter and dilute
in the latter a teaspoonful of flour. When the flour begins to brown,
thin it with one or two cups of soup stock hot and passed through a
sieve. Mix and boil for ten minutes, seasoning with salt and pepper.

When the sauce is prepared place the tongue in the saucepan containing
it and let it cook again on a low fire for about an hour, turning it
over frequently and keeping it moistened with the gravy. Cut some olives
in a spiral to remove the stone and place it in the saucepan with the
tongue. This becomes more tasty if left with the olives for one or two
days.

156

STEWED BEEF TONGUE

(Lingua di bue in stufato)

Clean a fresh tongue of beef; put it in a plate, salt it generously and
put it back in the ice-box or in the pantry, until the following day.

After twenty-four hours, scald it in boiling water, skin and lard with
little pieces of bacon and put it in a kettle or a large saucepan in
which the seasoning is already placed. This seasoning consists of 1/2
lb. bacon cut in very thin slices, 1/4 lb. butter, one or two thin
slices of ham and two middle sized onions, sliced. Sprinkle the tongue
with flour, surround it with chopped meat and place the saucepan on the
fire. When the tongue begins to brown, pour five or six cups of soup
stock and one cup of water. Add the usual bunch of greens, two or three
cloves, salt, a pinch of pepper and one of cinnamon.

Cover the saucepan tightly, boil for about four hours, rub the sauce
through a sieve and serve everything hot.

157

VEAL SWEETBREADS

(Animelle di vitello)

Keep in fresh water for an hour. Then place them in a skimmer (ladle
with holes) and dip in boiling water or broth. After a brief boiling
remove and cool in cold water. Then remove the veins and gullet, taking
care not to tear them. The sweetbreads are prepared in various ways and
here we give some of the best known:

=Sweetbreads with butter.=--Boil in broth or water, clean and cut into
slices. Brown a piece of butter with salt and pepper. Then place the
sliced sweetbreads and brown them. Before serving squeeze on a little
lemon juice. The sweetbreads prepared in this way are served preferably
with rice or vegetables.

=Sweetbreads with white sauce.=--Boiled, clea