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NEAT'S TONGUE (au Gratin)

Having cut up a boiled or roasted tongue into thin slices, put into the dish in which they are to be sent to table a little broth, a dish of vinegar, some capers, parsley, chives, shallots, and chervil, all chopped very fine, salt, whole pepper, and the raspings of bread. Arrange the slices of tongue neatly on this seasoning, and put more over them, finishing with bread raspings, and bake in a Dutch oven till lightly browned. Pour a little broth over it, and serve. Probable cost, 3s. 6d. to 4s. 6d. each. (See also OX TONGUE.)