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CHICKEN AND TONGUE WITH CAULIFLOWERS (a handsome supper dish)

Boil a tongue and two chickens according to the directions given for both. Brush the tongue over with glaze, place it in the middle of a large dish, and put a chicken on each side of it. Cover the birds with white sauce, and garnish the dish with small cauliflowers or Brussels sprouts. Serve hot. If preferred, celery may be boiled, and substituted for the cauliflowers, or the chickens and tongue may be served cold, and the dish garnished with cut lemon and parsley. Time, half an hour for the chickens, two hours for the tongue, twenty minutes for the cauliflowers. Sufficient, two chickens and a tongue for six persons. Probable cost: chickens, about 5s. per pair; tongue, 4s.; cauli-flowers, 2d. each.