348. Tongue - Mexican

Slice boiled tongue, fresh or salt, thin; add half a cup of stoned ripe olives, cover with chile Colorado (No. 117), and simmer until quite tender. Serve with Mexican rice (No. 225).

349. Tongue, Spanish

Boil a large beef tongue for an hour; then remove the skin, trim the roots and cover well with boiling water. Add soup-greens and herbs, and simmer until tender - two or three hours. Remove to a platter and cover with Spanish sauce (No. 141).

350. Tongue With Walnut Sauce - Spanish

Boil a fresh tongue an hour, skin, trim carefully, and boil again until tender in soup stock, adding a cup of diced vegetables and a kitchen bouquet, a green pepper, etc. Soak four slices of stale bread in water. When soft squeeze in a cloth and mash. Chop fine and pound two dozen walnuts ; mix with the bread and fry in a spoonful of color (No. 119). Add enough strained broth to make a smooth creamy sauce; bring to a boil; then pour over the tongue, which has been placed on a hot platter. Serve with tomatoes (No. 237), or (No. 239).