OX TONGUE WITH SPINACH AND WHITE SAUCE

Boil the tongue in salted water till the outer skin will peel off. Take
this off, then put the tongue back in the liquor to simmer while you
prepare the same. Take a piece of butter the size of an egg, melt it and
mix it with two dessertspoonfuls of ground rice, add some of the liquor,
pepper, and salt, stir well, so that it makes a good cream; drop in the
yolks of two eggs, always stirring, and a little lemon juice. Serve the
tongue whole with this sauce poured over it and spinach done in the
following way: Wash the spinach in running water till every bit of grit
has gone. Put some water on to boil, salt it well, and throw in the
spinach which you have freed from mid-rib and stalk. The water must be
boiling and the fire brisk. When tender, pass the spinach through the
sieve, then put a bit of butter into an enameled saucepan, then the
spinach, which heat for six minutes, add a little pepper. Serve it with
the tongue, and you can garnish as well with little croutons of bread
fried in butter.

[_Madame Herman Noppen_.]



VEAL FRITTERS

If you have only a little piece of veal or other cold meat, you can make
a very presentable dish in the following way: Cut a thin slice of meat
and spread on each side of it a layer of mashed potatoes to which you
have added some tomato sauce. Beat up an egg and dip the slices and
potato into it, lay them in fine breadcrumbs and fry them till a good