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and small pieces on the under side. Then put it on the spit and roast it half an hour, and serve it up with pungent sauce (Sauce Piquante.)

Take a cold boiled tongue and cut it into slices. Put in the bottom of a deep dish a little vinegar, with some capers, parsley and shalots minced fine, and some grated bread, all mixed together. Lay the slices of tongue upon this, and cover them with some more of the same seasoning. Then grate some bread all over the top. Moisten the whole by pouring in a little warm water. Put the dish into a stove moderately heated, or set it on a slow furnace. Bake it till brown.

Boil two smoked tongues. Skin them and cut them into thin slices. Put the slices (a few at a time) into a mortar and beat them to a paste, adding gradually a pound of butter. Then prepare an equal quantity of the lean of stewed veal, and pound that also in the mortar (a little at a time) with the same proportion of butter. Then make the veal and the tongue into lumps, and put them alternately into your stone pots, pressing them together so as to look like red and white marble. Have a layer of veal at the top. Press the whole down very hard. Fill up the pots with butter, boiled and skimmed and poured on warm. Tie them up closely with parchment, and keep them in a cold but dry place.

When you use it, cut it in slices.