~SHEEP'S TONGUES~--Sheep's tongues are usually boiled in water and then
broiled. To dress them, first skin and split down the center. Dip them
in butter or sweet oil, mixed with parsley, green onions, mushrooms,
clove of garlic, all shredded fine, salt and pepper. Then cover with
bread crumbs and broil. Serve with an acid sauce.


~SHOULDER OF VEAL BRAISED~--Buy a shoulder of veal and ask the butcher
to bone it and send the bones with the meat. Cover the bones with cold
water and when it comes to a boil skim, then add a little onion and
carrot and a few seasoning herbs and any spices desired. Simmer gently
for an hour or so until you have a pint of stock. To make the stuffing
take a stale loaf, cut off the crust and soak in a little cold water
until soft. Rub the crumbs of the loaf as fine as possible in the hands,
then add to the soaked and softened crust. Chop a half cup of suet fine,
put into a frying pan a tablespoon of the suet, and when hot add an
onion chopped fine. Cook until brown then add to the bread with regular
poultry seasoning or else salt, pepper, and a bit of thyme. Mix well and
stuff the cavity in the shoulder, then pull the flaps of the meat over
and sew up. Put the rest of the suet in the frying pan and having
dusted the meat with flour, salt and pepper and a sprinkling of sugar,
brown on all sides in the fat into the bottom of the braising pan, which
may be any shallow iron pot or granite kettle with a tight cover, put a
layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of
parsley, and on this lay the meat. Add two or three cloves, pour hot
stock around it, cover closely and braise in a hot oven for three hours.


~SPANISH CHOPS~--Gash six French chops on outer edge, extending cut more
than half way through lean meat. Stuff, dip in crumbs, egg and crumbs,