ion, two bay leaves,
thyme and two cloves. Pour some good stock over it and let it simmer
gently until it is cooked. Put the tongue on a dish and garnish it with
slices of fried cucumber. Boil the cucumber for five minutes before you
fry it, to take away the bitter taste. Serve the tongue with a sauce
piquante, made with one dessert-spoonful of New Century sauce to a
quarter pint of good Espangole sauce (No. 1).

No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)

Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs,
butter, flour.

Cook three or four sheep's tongues in good stock, and add some slices of
bacon, bits of beef, two onions, a bunch of herbs, and a pinch of spice.
Let them get cold, flour them and mask them with egg beaten up and fry
quickly in butter. Serve with Italian sauce (No. 6)

No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)

Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.

Rub a good handful of salt into two or three calves' tongues and leave
them for twenty-four hours, then wash off all the salt and soak them in
fresh water for two hours. Stew them gently till tender, take them out,
skin and braize them in butter and good stock for half an hour. Let
them get cold and cut them into slices about half an inch thick; put the
slices into a buttered saute-pan and cover them with a good thick glaze;
let them get quite hot and then arrange them on a border of potatoes,
and garnish each slice with round shapes of cooked ham and truffle. Fill
the centre with any vegetables you like; fried cucumber is excellent,
but if you use it do not forget to boil it for five minutes before you
fry it to take away the bitter taste. Serve with a sauce piquante (No.
10, or No. 226).

No. 101. Porcelletto alla Corradino (Sucking Pig)

Ingredients: Sucking pig, ham, eggs, Parmesan, truffles, mushrooms,
garlic, bay leaves, coriander seeds, pistacchio nuts, veal forcemeat,
suet, bacon, herbs, spice.

Bone a sucking pig, remove all the inside and fill it with a stuffing
made of veal forcemeat mixed with a little chopped suet, ham, bacon,
herbs, two tablespoonsful of finely chopped pistacchio nuts, a pinch
of spice, six coriander seeds, two tablespoonsful of grated Parmesan,
cuttings of truffles and mushrooms all bound together with eggs. Sew
the pig up and braize it in a big stewpan with bits of bacon, a clov