salt, pepper and capers, and add the stock, in which has been mixed
the onion juice. Put part of the butter on the dish with the remainder
of the bread crumbs, and then bits of butter here and there. Bake
twenty minutes, and serve hot.


Tongue in Jelly.

Boil and skin either a fresh or salt tongue. When cold, trim off the
roots. Have one and a fourth quarts of aspic jelly in the liquid
state. Cover the bottom of a two-quart mould about an inch deep with
it, and let it harden. With a fancy vegetable cutter, cut out leaves
from cooked beets, and garnish the bottom of the mould with them.
Gently pour in three table-spoonfuls of jelly, to set the vegetables.
When this is hard, add jelly enough to cover the vegetables, and let
the whole get very hard. Then put in the tongue, and about half a
cupful of jelly, which should be allowed to harden, and so keep the
meat in place when the remainder is added. Pour in the remainder of
the jelly and set away to harden. To serve: Dip the mould for a few
moments in a pan of warm water, and then gently turn on to a dish.
Garnish with pickles and parsley. Pickled beet is especially nice.


Lambs' Tongues in Jelly.

Lambs' tongues are prepared the same as beef tongues. Three of four
moulds, each holding a little less than a pint, will make enough for a
small company, one tongue being put in each mould. The tongues can all
be put on the same dish, or on two, if the table is long.