Shakspeare.

Cut off the root, leaving a little of the kernel and fat. Sprinkle some salt, and let it drain till next day; then for each tongue, mix a large spoonful of common salt, the same of coarse sugar, and about half as much of saltpetre; rub it well in, and do so every day. In a week add another heaped spoonful of salt. If rubbed every day, a tongue will be ready in a fortnight; but if only turned in the pickle daily, it will keep four or five weeks without being too salt. Smoke them or plainly dry them, if you like best. When to be dressed, boil it extremely tender; allow five hours, and if done sooner, it is easily kept hot. The longer kept after drying, the higher it will be; if hard, it may require soaking three or four hours.

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ROASTED CALF’S LIVER.

Pray a slice of your liver. Goldsmith.

Goldsmith.

Wash and wipe it, then cut a long hole in it, and stuff it with crumbs of bread, chopped, an anchovy, a good deal of fat bacon, onion, salt, pepper, a bit of butter, and an egg; sew the liver up, lard it, wrap it in a veal caul, and roast it. Serve with good brown gravy and currant jelly.

SCOTCH COLLOPS.

A cook has mighty things professed; Then send us but two dishes nicely dressed,— One called Scotch Collops. King.

A cook has mighty things professed;

King.

Cut veal in thin bits, about three inches over and rather round, beat with a rolling-pin; grate a little nutmeg over them; dip in the yolk of an egg, and fry them in a little butter of a fine brown; have ready, warm, to pour upon them, half a pint of gravy, a little bit of butter rubbed into a little flour, to which put the yolk of an egg, two large spoonfuls of cream, and a little salt.

Do not boil the sauce, but stir until of a fine thickness to serve with the collops.

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