SHEEP’S TONGUES—­Sheep’s tongues are usually boiled in water and then broiled.  To dress them, first skin and split down the center.  Dip them in butter or sweet oil, mixed with parsley, green onions, mushrooms, clove of garlic, all shredded fine, salt and pepper.  Then cover with bread crumbs and broil.  Serve with an acid sauce.

SHOULDER OF VEAL BRAISED—­Buy a shoulder of veal and ask the butcher to bone it and send the bones with the meat.  Cover the bones with cold water and when it comes to a boil skim, then add a little onion and carrot and a few seasoning herbs and any spices desired.  Simmer gently for an hour or so until you have a pint of stock.  To make the stuffing take a stale loaf, cut off the crust and soak in a little cold water until soft.  Rub the crumbs of the loaf as fine as possible in the hands, then add to the soaked and softened crust.  Chop a half cup of suet fine, put into a frying pan a tablespoon of the suet, and when hot add an onion chopped fine.  Cook until brown then add to the bread with regular poultry seasoning or else salt, pepper, and a bit of thyme.  Mix well and stuff the cavity in the shoulder, then pull the flaps of the meat over and sew up.  Put the rest of the suet in the frying pan and having dusted the meat with flour, salt and pepper and a sprinkling of sugar, brown on all sides in the fat into the bottom of the braising pan, which may be any shallow iron pot or granite kettle with a tight cover, put a layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of parsley, and on this lay the meat.  Add two or three cloves, pour hot stock around it, cover closely and braise in a hot oven for three hours.

SPANISH CHOPS—­Gash six French chops on outer edge, extending cut more than half way through lean meat.  Stuff, dip in crumbs, egg and crumbs, fry in deep fat five minutes and drain on brown paper.

For the stuffing mix six tablespoons of soft bread crumbs, three tablespoons of chopped cooked ham, two tablespoons chopped mushroom caps, two tablespoons melted butter, salt and pepper to taste.

HARICOT OF MUTTON—­To make a la bourgeoise, cut a shoulder of mutton in pieces about the width of two fingers.  Mix a little butter with a tablespoonful of flour and place over a slow fire, stirring until the color of cinnamon.  Put in the pieces of meat, giving them two or three turns over the fire, then add some stock, if you have it, or about half pint of hot water, which must be stirred in a little at a time.  Season with salt, pepper, parsley, green onions, bay leaf, thyme, garlic, cloves, and basil.  Set the whole over a slow fire and when half done skim off as much fat as possible.  Have ready some turnips, cut in pieces, and stew with the meat.  When done take out the herbs and skim off what fat remains, reducing the stock if too thin.