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Fresh Beef Tongue with Sauce Piquante

Wash the tongue carefully, cover with boiling water and cook gently for one hour. Take some strips of larding pork, roll them in a mixture of chopped parsley, salt, pepper and a grating of nutmeg, then lard the tongue and lay it in a saucepan. Add soup stock or water to cover, and this seasoning: One carrot, sliced; two small onions, sliced; five branches of thyme; six cloves; six peppercorns; four bay leaves. Simmer for four hours, then lift the tongue to the serving dish, strain the juice in the saucepan, return the juice to the pan and thicken to a cream with flour made smooth in cold water. Add one-half cup of chopped pickles, then pour over the tongue and serve.

KIDNEY À LA FRANÇAISE-Soak a beef kidney in cold water for one hour, changing the water two or three times as it colors; then place on the fire in cold water and gently heat to the boiling point. Drain this water from the meat and put on fresh cold water for a second heating. Again heat and again change the water. In the third water gently simmer the kidney for ten minutes. Then remove it from the fire, and when cool enough to handle cut out most of the center fat and the cords. Slice thin, dip each piece in flour and fry in butter until brown. Remove the meat from the stewpan, add one tablespoon of flour to the oil and brown thoroughly. Return the meat to the pan, add boiling water to nearly cover, stirring until a smooth sauce is formed. Add one bay leaf, salt and pepper and a one-fourth-inch slice of lemon from which the peel has been removed. Stew gently for one hour with the pan covered, adding more water if it reduces too much. There should be only enough water to form a rich sauce. When ready to serve, remove the bay leaf and dish on a heated platter.