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Spinach-and-Tongue Salad

14 a peck of spinach.

INGREDIENTS.

I tablespoonful of lemon juice. 14 a teaspoonful of salt.

A dash of paprica.

I tablespoonful of oil or butter.

Slices of cold tongue.

Sauce tartare.

Method. - Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice.

Press into small, well-buttered moulds or cups.

Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach. When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould. Garnish with parsley and slices of lemon.