Ragout (Tongue)

Instructions

1. Boil a fresh tongue for two or three hours with two dozen whole peppercorns, a small piece of ginger, pounded, two bay leaves, and a spoonful of salt.
2. When nice and soft, take it out, peel it, and cut it in thin slices.
3. Take a quarter of a pound of butter and two spoonfuls of flour, and stir them together over the fire till nice and brown.
4. Stir in a cup of the soup that the tongue has been boiled in, one glass of madeira, some cayenne pepper, and some potted mushrooms.
5. Simmer the tongue in this mixture for a few minutes.
6. Serve with croquettes made of minced meat, nicely seasoned, rolled in bread-crumbs, and fried in a pan with boiling fat.
7. Garnish with small potatoes, boiled in their jackets, then peeled and fried in bread-crumbs and lard.