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Stewed Beef Tongue

Cut the root off a tongue, but do not take all the fat off. Salt the tongue for a week with common salt and a little saltpeter, turning it every day. Then boil it till the skin can be easily removed. When skinned, stew it in a little good gravy until sufficiently tender, seasoning with mushroom catsup, soy, cayenne, pounded cloves and a little salt, if required. Serve with morels, mushrooms or truffles.

Beef Tongue, Terrapin Style Put a salted beer tongue into a saucepan of water, and boil it until quite tender; remove it, drain, and cut in halves lengthwise. Stick a few cloves in, put the pieces into another saucepan with sufficient water to cover, add an onion cut in slices, a little mace and browned flour, boil for a few minutes, and put in three finely chopped hard boiled eggs, remove the pan from the fire, pour in one wineglassful of wine, turn the whole out on a dish, and serve very hot with a garnish of hard boiled eggs cut in slices.