Beef Tongue, Terrapin Style

Beef tongue stewed with onion, eggs, mac eand wine.

Put a salted beer tongue into a saucepan of water, and boil it until quite tender; remove it, drain, and cut in halves lengthwise. Stick a few cloves in, put the pieces into another saucepan with sufficient water to cover, add an onion cut in slices, a little mace and browned flour, boil for a few minutes, and put in three finely chopped hard boiled eggs, remove the pan from the fire, pour in one wineglassful of wine, turn the whole out on a dish, and serve very hot with a garnish of hard boiled eggs cut in slices.