Lambs' Tongues, Stewed.

Six tongues, three heaping table-spoonfuls of butter, one large onion,
two slices of carrot, three slices of white turnip, three table-
spoonfuls of flour, one of salt, a little pepper, one quart of stock
or water and a bouquet of sweet herbs. Boil the tongues one hour and a
half in clear water; then take up, cover with cold water, and draw off
the skins. Put the butter, onion, turnip and carrot in the stew-pan,
and cook slowly for fifteen minutes; then add the flour, and cook
until brown, stirring all the while. Stir the stock into this, and
when it boils up, add the tongue, salt, pepper and herbs. Simmer
gently for two hours. Cut the carrots, turnips and potatoes into
cubes. Boil the potatoes in salted water ten minutes, and the carrots
and turnips one hour. Place the tongues in the centre of a hot dish.
Arrange the vegetables around them, strain the gravy, and pour over
all. Garnish with parsley, and serve.


Stewed Ox Tails.

Two ox tails, three table-spoonfuls of butter, two of flour, one large
onion, half a small carrot, three slices of turnip, two stalks of
celery, two cloves, a pint and a half of stock or water, salt and
pepper to taste. Divide the tails in pieces about four inches long.
Cut the vegetables in small pieces. Let the butter get hot in the
stew-pan; then add the vegetables, and when they begin to brown, add
the flour. Stir for two minutes. Put in the tails, and add the
seasoning and stock. Simmer gently three hours. Serve on a hot dish
with gravy strained over them.