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No. 35—RAGOUT OF OX-TONGUE.

Quantity for 6 Persons.

For Cooking.

 1 tongue, smoked, pickled or fresh

 3 qts. of water

 2 cloves

 6 pepper-corns

 ¼ onion

 1 bay-leaf

Sauce.

 3 tbsps. of butter

 3 tbsps. of flour

 ½ qt. bouillon or water

 ½ cup Madeira or red wine

 1 pt. of champignons

 6 truffles

 Juice of ½ lemon

 1 tsp. of sugar

 Salt

 3 pepper-corns

 1 clove

 ½ bay-leaf

 ¼ tsp. of meat extract

 1 slice of lemon

Preparation:

Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for ½ hour and strain.

Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ¼ hour. The gravy must not be too thin and watery.