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Boiled Tongue

This should be cooked the day before serving. If very salt, soak in cold water for several hours. Add one onion sliced and a bouquet of soup herbs and bring to a boil. Skim thoroughly, cook fifteen minutes, season with salt and pepper, then place in the cooker and leave all day or overnight. Remove the skin while still warm, then return the tongue to the liquor in which it was cooked and leave until cold.

BEEF À LA MODE-Wipe and trim four or five pounds of beef cut from the round. Let stand in a prepared vinegar, made by boiling one cup of vinegar with a finely chopped onion, two teaspoons of salt, and one-half teaspoon each of cloves, pepper and dry mustard. After standing in this marinade for several hours, turning frequently, lard with strips of salt pork, and place in hot fat until brown. Remove the beef to the pail used in the fireless cooker and to the hot fat add enough boiling water almost to cover the meat. Boil for twenty minutes in the pail of the fireless cooker, add a small bag of mixed herbs, and pack in the fireless cooker for four or five hours. When ready to serve, season to taste and thicken the water in the pail with flour, for gravy. Boil this for three minutes on the fire, strain, pour over the meat and garnish the platter with vegetables cut in fancy shapes.