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Tongue a La Terrapin

Take a freshly salted tongue and boil tender; take out, and split it, stick a few cloves in, cut up a small onion, put in some sticks of mace, and a little brown flour.

Have water enough in a stewpan to cover the tongue; mix in the ingredients, before putting in the tongue. Three hard boiled eggs chopped up fine and put in the stew. Add a glass of wine just before taking up. Send to the table hot garnished with hard boiled eggs cut in rings.--Mrs. L.C.