egg. Have the yolks of three eggs well beaten, and use to cover the
balls. Fry these, till a light brown, in the remainder of the butter,
being _very_ careful not to burn. Stir the three table-spoonfuls
of flour into the butter that remains after the balls are fried. Stir
until dark brown, and then gradually stir the stock into it. Boil for
two minutes. Taste to see if seasoned enough; then add the balls, and
cook _very slowly_ for one hour. Serve with a garnish of toast
and lemon.

Fricandelles can be made with chicken, mutton, lamb and beef, the only
change in the above directions being to omit the ham.


Braised Tongue.

Wash a fresh beef tongue, and, with a trussing needle, run a strong
twine through the roots and end of it, drawing tightly enough to have
the end meet the roots; then tie firmly. Cover with boiling water, and
boil gently for two hours; then take up and drain. Put six table-
spoonfuls of butter in the braising pan, and when hot, put in half a
small carrot, half a small turnip and two onions, all cut fine. Cook
five minutes, stirring all the time, and then draw to one side. Roll
the tongue in flour, and put in the pan. As soon as browned on one
side, turn, and brown the other. Add one quart of the water in which
it was boiled, a bouquet of sweet herbs, one clove, a small piece of
cinnamon and salt and pepper. Cover, and cook two hours in a slow
oven, basting often with the gravy in the pan, and salt, pepper and
flour. When it has been cooking an hour and a half, add the juice of
half a lemon to the gravy. When done, take up. Melt two table-
spoonfuls of glaze, and pour over the tongue. Place in the heater