RECIPES.

New Zealand Graphic, Volume VIII, Issue 50, 12 December 1891, Page 687

RECIPES.

Delicious Ox Tongue.-The ox tongue should be covered with salt and allowed to remain all night ; then let it be thoroughly rinsed in plenty of cold water after which place it in a stewpan and cover it with cold water, and season the water with plenty of salt, and bring the water U> boiling point. Then strain the water from it and pre-.s u until cold. Then braise it by placing plenty of vegetables in a braising-pan and about three ounces of butter. 1 *“®® the tongue on the top of the vegetables, and fry altogethei with the cover on the pan for about a quarter ot an hour or twenty minutes. Then add a quarter of a pint of stock and two glasses of sherry. Cover the tongue with a buttered paper, and let it braise gently, keeping it well basted, and allow about twenty minutes to each pound weight to cook the tongue. When cooked, remove it from the pan and carefully take off the outer skin aud place the tongue in a baking-tin and pour two glasses of sherry over it, and brush it over with a little liquid glaze, and put it in a hot oven for

about fifteen minutes, keeping it well baited with sheriy all the time.

Beignets Souffles a la Lemon-Put into a stewpan half a pint of water, two ounces of castor sugar, a quarter of a pound of butter. Bring the water to boiling point, and then stir in quickly about five ounces of \ tenna Hour and mix into a smooth still paste, which should leave the pan quite clean. Let the paste cook on the side of the stove for about ten minutes, and stir it from time to time to prevent it being burned. Then turn the paste into a basin and set it aside until it has somewhat cooled, and mix into it by degrees three eggs, working the paste well until it is quite light, add six or eight drops of essence of vanilla, and then put the mixture into a large forcing bag with a plain pipe, and squeeze ont a small quantity of paste about the size of a filbert, holding it over a pan of clean boiling fat, and cut oil the paste ami let it fall into the grease. Continue doing this until sufficient beignets are made. Turn them continually while they are cooking, which will take from eight to ten minutes. The grease should not be too hot, or they will become too dark in colour. They should be a nice golden colour when cooked and about the.size of a sin all egg. Lift them out of the grease anti drain the fat from them, roll them in castor sugar, which should have a little lemon peel and essence which has been pounded and passed through a sieve, mixed with it, and serve in a pile as hot as possible.