boiled ox-tongue is sliced, put on a hot dish and the following sauce is poured over it: Put 2 ozs of grated horseradish in about ½ pint of stock, bring to the boil and simmer gently for 20 minutes. Remove from the fire, and add 1 tablespoon of melted butter, 4 of cream, and 1 of breadcrumbs. Replace the saucepan on the fire, stir well, and simmer till the mixture begins to thicken. Now strain the sauce and mix in the yolks of 1 or 2 eggs. Season with salt and pepper, and a little mustard dissolved in vinegar.