tmeg, one tablespoonful of
salad oil, (which is used to make the batter crisp,) and one cup of
water, more or less, as the flour will take it up; the batter should be
stiff enough to hold the drops from the spoon in shape when they are
let fall upon it; now beat the whites of the two eggs to a stiff froth,
beginning slowly, and increasing the speed until you are beating as fast
as you can; the froth will surely come; then stir it lightly into the
batter; heat the dish containing the meat a moment, to loosen it, and
turn it out on the table, just dusted with powdered crackers; cut it in
strips an inch wide and two inches long, roll them lightly under the
palm of the hand, in the shape of corks, dip them in the batter, and fry
them golden brown in smoking hot fat. Serve them on a neatly folded
napkin. They make a delicious dish, really worth all the care taken in
preparing them.

47. =Sheep's Tongues with Spinach.=--Boil eight sheep's tongues in the
stock pot, or in hot water with a bouquet of sweet herbs, and a gill of
vinegar, for about an hour, or until they are quite tender; then remove
them from the stock, lay them on their sides on a flat dish, place over
them another dish with weights on it, and allow them to cool: trim them
neatly, put them into a sauce-pan with enough Spanish sauce, or brown
gravy to cover them, and heat them gradually.

48. =To boil Spinach.=--Wash and trim one quart of green spinach, put it
into a sauce-pan holding at least three quarts of boiling water, and
three tablespoonfuls of salt, and boil it rapidly, with the cover off,
until it is tender enough to pierce easily with the finger nail, which
will be in from three to seven minutes, according to the age of the
spinach; then drain it in a colander, wash it in cold water, thoroughly
drain it again, and chop it very fine, or pass it through a sieve with a
wooden spoon; put it into a sauce-pan with enough Spanish sauce or brown
gravy to moisten it, season it with a saltspoonful of salt, and half
that quantity of white pepper, and heat it until it steams; arrange the
tongues in a wreath on a hot platter, put the spinach in the centre, and
pour the gravy in which the tongues were heated, over them. Serve hot at
once.

49. =Broiled Sheep's Kidneys.=--Split eight kidneys lengthwise, skin them,
lay them for half an hour in a dish containing a tablespoonful of salad
oil, the same of some spiced vinegar, or table sauce, and a saltspoonful
of salt a