Quantity for 6 Persons. For Cooking. 1 tongue, smoked, pickled or fresh 3 qts. of water 2 cloves 6 pepper-corns ¼ onion 1 bay-leaf Sauce. 3 tbsps. of butter 3 tbsps. of flour ½ qt. bouillon or water ½ cup Madeira or red wine 1 pt. of champignons 6 truffles Juice of ½ lemon 1 tsp. of sugar Salt 3 pepper-corns 1 clove ½ bay-leaf ¼ tsp. of meat extract 1 slice of lemon Preparation: The tongue is cooked the same as in No. 34. For ragouts the smoked tongue is preferable. When the tongue is soft, skin it and cut it into thin slices. Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for ½ hour and strain. Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ¼ hour. The gravy must not be too thin and watery. The ragout is placed on a platter and garnished with warm scallops of puff paste or meat dumplings. Meat Dumplings. ¼ lb. finely chopped veal ¼ lb. finely chopped pork 1 roll, soaked and the water pressed out Some grated onion, salt, pepper 1 tbsp. of finely chopped champignons 1 tsp. of finely chopped truffles. 1 egg Mix this all very well and form small dumplings, then put them into boiling hot salt water or bouillon and cook for 10 minutes slowly, or fry in butter light brown and place them around the tongue ragout. The plates and the platter on which they are served must be hot. Remarks: This is a fine dish for parties. No. 36—CHOP SUEY. For About 6 Persons. ½ lb. veal ½ lb. pork 1 lb. beef 2 tsps. molasses 1 large stalk celery 3 large onions 1 tbsp. lard 1 tbsp. flour Preparation: Cut the meat in cubes; put the lard and flour in pan and brown; add meat and put enough water on to cover it; add the molasses and cook slowly for 1 hour. Cut the stalk of celery in small pieces and add them to the meat. Cut the onions fine and fry them light brown in a little butter; add to the rest and boil slowly another half hour. Serve with plain Chinese sauce. CHAPTER 3. VEAL. [Illustration: Numbered cuts on a veal] 1. Leg. 2–3. Kidney roast and small chops. 4. Shoulder. 5. Neck. 6. Breast. 7. Head. 8. Shank Leg. 9. Four Legs. Preparation of Veal. Appearance of Good Veal. It must be of a white color, a fine firm grain and have plenty of fat. Do not buy very young veal because those calves are as a rule not healthy. Cheap meat is never economical. Veal is quickly prepared because it does not require long boiling. The bouillon is good for invalids because it contains much gluten. Best Pieces for Roast.