| Show FRI 7 r X l f. f t t 5 NEW WAY TO SERVE TONGUE I Mushrooms Add Greatly to the Flavor of the Meat I Skewer a large Jarge fresh tresh beef beet tongue and simmer four hours Remove skin I 1 and place In a steamer over a kettle of hot water to keep hot while the sauce Is being prepared TaKe two tablespoonfuls butter and stir In a a. sauce pan until a bright brown then stir In two tablespoonfuls flour and I keep on stirring until It all bubbles I Now If made with stock or strong soup the sauce wll win wilt be doubly deli deli- clous cious If It stock or soup is not at hand I use some of the water In which the tongue was wan boiled Add one pint of II the liquid if It you use fresh mushrooms two thirds of a pint of the latter Jatter will make up for tor the additional liquor Pour In all the liquid at once and stir till all bolls Put In salt and pepper to taste n a teaspoonful teaspoon ful Worcestershire Worcestershire Worcester Worcester- shire sauce a pinch of sugar a dash of celery salt and the mushrooms If It the latter are arc fresh set the saucepan Into one of boiling water and let Jet all cook for at least 20 minutes if It canned it will be sufficient to bring all to tho the boiling point Pour over the tongue enough to mask It well and put tho the thorest thorest rest in a gravy bust boat Serve on a hot platter garnished with a border of small white celery tips and slices of beet Can be used for tor luncheon Have a sharp carving knife |
