Ox Tongue Recipe

(A good and inexpensive dish)
Cook the breast of veal in stock or in a little meat extract and water,
with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and
three cloves. Let it stew for one hour in this, and then take it out.
Take out also the vegetables, and strain the liquor. Make a bechamel
sauce and add it to the liquor, giving it all a sharp taste with the
juice of half a lemon. Put back the breast of veal in this sauce and when
hot again serve them together.
[_Mdlle. Spinette_.]

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