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Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them; also with scallops of pastry and the ⅛ths of eggs. It is a fine side dish.

No. 14—CALF’S TONGUE.

Quantity for 6 Persons.

 3 calves’ tongues

 Salt

 2 qts. of water

 6 pepper-corns

 1 bay-leaf

 2 cloves

 1 slice of lemon

 ¼ onion

The Gravy.

 ½ cup of sour cream

 ⅛ lb. of butter

 3 tbsps. of flour

 2 tbsps. of lemon juice

 2 tbsps. of capers

 ¼ tsp. of sugar

 2 yolks of eggs

 Salt, 1 pinch of pepper

Preparation:

The Gravy:

The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter.