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Hodge-Podge

(England.) Cut a neck of mutton, about 6 pounds, and cut into chops, except the scrag end, which use whole. Add to both 1/2 pint water, 6 small onions, cut in halves, 6 turnips and 2 carrots, cut into dice and 1/4 of a cabbage, sliced. Simmer for 1/2 hour, add 2 ounces barley and some herbs. Cook until the meat is tender, take out the scrag, and strain the sauce over the meat and vegetables on a dish. Serve with thick slices of toasted bran bread. This is a very old recipe for family stew.

BEEF TONGUE (as cooked in Alsace-Lorraine.) Boil a tongue until tender in some stock. Drain, cool it, and remove the skin and uneven end. Cover it with egg and bread-crumbs and bake it 1/2 hour, basting it with 1 cup of port wine. Make a puree of chestnuts by boiling, peeling, and chopping 1 quart, adding sufficient white stock and seasoning, and a pinch of mace. Press through a sieve; it will look like vermicelli. Place the tongue on top, and serve hot, with a good sauce made of tomatoes, onions, herbs, bacon, etc.

BEEF TONGUE (as cooked in Italy.) Boil and slice in strips a tongue; put it in a dish with a sauce made of 3 minced onions, fried in butter with a teaspoonful of flour, 2 of lemon juice, and a cupful of chopped mushrooms. Boil this 10 minutes, and pour over, adding breadcrumbs on top and bits of butter. Bake 20 minutes, and serve with spinach, or peas, or spaghetti cooked with tomatoes and cheese. BEEF TONGUE (as cooked in France.) Parboil and skin a tongue. Add one pint of white broth, parsley, thyme, a clove, 1 onion, 1 carrot, and a turnip. Cook for 2 hours. Cool it, and slice it in 12 pieces, across. Arrange in the original shape with a forcemeat between, of 4 ounces bread, soaked in milk, some mushrooms, herbs, butter, salt, and yolks of two eggs. Lay it on a dish; cover with a layer of the stock, some crumbs over all, and bake, sprinkling some cheese over it, for 1/2 hour. Serve in the same dish.