Braise a tongue with two glasses of Madeira, one carrot, one onion,
thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four
carrots cut in two and three in four, about one-half inch long, ten
smallish onions, and braise them all together; then add two large table-
spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an
oval dish.

Braised tongue eats very well with spinach, carrots or sorrel.



BEEF A LA MODE

Take the raw beef, either rump-steak or fillet, and brown it in the pan
in some butter. Then add a little boiling water. Add then six or eight
chopped shallots, the hearts of two celeries chopped, a few small and
whole carrots, pepper, salt, two cloves. Before serving, bind the sauce
with a little flour and pour all over the meat.

[_V. Verachtert_.]



BOEUF A LA FLAMANDE

For this national dish that part of the animal called the "spiering" is
used, which is cut from near the neck. What is called fresh silverside in
England answers very well. Cut the beef into slices about half-an-inch
thick and divide the slices into four pieces. This you can do with a