1885 New Guide Hotel Bar Restaurant

HOTJEL AND RESTAURANT COOKERY.

22^

Langue de Moutons Grillees.

(Sheep's Tongues Grilled.)

powder,

curry

tongues,

Sheep's

spices,

Ingredients:

mustard. Take either well boiled, or canned sheep's tongues.

If the

— cut in thin slices ;

for this

former, skin after well boiling

much prefer the canned, as they cut like pressed

purpose I

Mix pepper,

salt and mustard,

ox tongue.

with a

little

curry powder to a batter, spread it Roll it up, fasten with a small silver skewer as large as a sewing needle, or a tiny wooden one. Wrap it in paper, grill and serve on toast or not, at pleasure. over the tongue.

Samphire Marine, a la L. P. Montefiore.

(The Montefiore Whet.)

Samphire

pickled eggs, tomatoes,

Ingredients:

pickles,

oil, eggs, pepper, salt. Slice nice red tomatoes, not too ripe, or too large to be full of seeds. Lay a row on a flat Hors d' CEuvrer, next a row of minced samphire, then of sliced pickled eggs. They will look like walnut pickle, and the walnut is not a bad sub- stitute, when the eggs are not to be had. They make a nice contrast of colours, red, green, and deep brown. Pour over a salad sauce, of yolk of eggs, oil and pickle vinegar from the samphire — or it may be sent to table with vinegar only. Maquereau a V Italienne. (Mackerel, Italian Style ) Take the milt, or milt and roe of a fine mackerel ; put them into a sauce-pan with enough water to cover them, a saltspoonful of salt, and a few drops of vinegar. Let them come slowly to the boil. Drain and put in a m.ortar, with o