until the gravy is made. Mix one table-spoonful of corn-starch with a
little cold water, and stir into the boiling gravy, of which there
should be one pint. Boil one minute; then strain, and pour around the
tongue. Garnish with parsley, and serve.


Fillets of Tongue.

Cut cold boiled tongue in pieces about four inches long, two wide and
half an inch thick. Dip in melted butter and in flour. For eight
fillets put two table-spoonfuls of butter in the frying-pan, and when
hot, put in the tongue. Brown on both sides, being careful not to
burn. Take up, and put one more spoonful of butter in the pan, and
then one heaping teaspoonful of flour. Stir until dark brown; then add
one cupful of stock, half a teaspoonful of parsley and one table-
spoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil
up once, and then pour it around the tongue, which has been dished on
thin strips of toast. Garnish with parsley, and serve. For a change, a
table-spoonful of chopped pickles, or of capers, can be stirred into
the sauce the last moment.


Escaloped Tongue.

Chop some cold tongue--not too fine, and have for each pint one table-
spoonful of onion juice, one teaspoonful of chopped parsley, one
heaping teaspoonful of salt, one teaspoonful of capers, one cupful of
bread crumbs, half a cupful of stock and three table-spoonfuls of
butter. Butter the escalop dish, and cover the bottom with bread
crumbs. Put in the tongue, which has been mixed with the parsley,