VEAL.

9. Fried Beef.

Take the boiled beef which has been left from the day before, cut it into slices half as thick as your finger, dip them in melted butter, strew thera with salt and pepper, and fry them quicklyin a pan, on both sides, or grill them on a grid-iron tili brown. Then dish them in the form of a circle, with onion- sauce or sauce-a-la-Robert.

10. Boiled Beef-tongne.

Boil a cleanly washed fresh beef-tongne in sonp-stock or in salt and water for about three hours, tili soft, remove all the skin carefully, put it on a suitable dish, and garnish it with green parsley. Any of the brown sauees, (see Section on Lances,) can be used with it. You may also cut the tongue, after it has been boiled, in thin slices, arrange them in the form of a circle on the dish, and pour over them a brown sauce.

You can likewise spread a warm glazing over the tongne, and dish it on mashed'potatoes, rubbed through a sieve.

11. Tripe.

Clean the tripe thoroughly by washing it in several waters, then put it in cold water on the fire, and blanch it (boil it up) for half an hour, after which, put it again into cold, fresh water, let it cool, and cut it into suitable pieces Now boil it in the same water from which you have just removed it, for several hours, tili soft, then put it into an onion-sauce, stir it in this tili it begins to boil, and dish it.

SIXTEENTH SECTION.

XVII. VEAL.

1. Calf’s Head, with a piquant sauce.

Take a scalded and thoroughly cleaned calfs head, (if pos- sible let it be the head of a white calf,) which has been steeped in water all night, bone it, and blanch it for fifteen or twenty minutes in boiling water, then put it into cold water to cool.

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