After the tongues are cooked, serve them on a.
puree of any vegetable liked.
260. — Langue de Boeuf Braisee,
Put the tongue to soak in warm water, till it i.s
quite free from blood, then put it to soak in cold ;
trim it and lard it. Put it now in a saucepan, with
onions, carrots, thyme, parsley, clove, pepper and
salt, and a couple of slices of larding pork and
some stock. Simmer very gently for 4 or 5 houi’s.
When cooked, skin it carefully ; divide it in hall
lengthways. Dish it up with a piquante or tomato
sauce over.
261. — Langue de Bceuf au Gratin.
The remains of a cold fresh tongue. Cut it in slices.
Chop up fine some parsley, tarragon, shallot, capers.
lOG
WHOLESOME COOKERY.
and anchovies ; soak some crumb of bread in gravy ;
add to it the chopped herbs, etc,, and pound it all
together in a mortar with a little buttei’. When quite
smooth, la}^ part of this paste on a baking-dish ; place
the slices of tongue upon it, then place the rest of the
paste on the tongue. Melt a little butter, and pour it
on the top, then a little gravy. Sprinkle a few rasp-
ings over at the last, and bake in a slow oven about
15 minutes.
262. — Ox Tail.
Cook it in your pot an feu, if you are having a pot
au feu made ; if not, boil it in stock or water with
2Dlenty of vegetables. Cut it into nice pieces; egg
and bread-crumb each piece, and broil them before the
fire, or fry them in hot fat ; serve them on a puree of
vegetables, or with a piquante, tomato, or Italian
sauce.
263. — Liver “a la Menagere.”
Cut some liver into thin slices; toss them uj) in
some butter, with pepper, salt, a bay leaf Take out
the liver and keej) it hot. Put into the same butter
some chopped onions ; let them brown ; sprinkle over
with flour, and add some stock. Boil it up a couple
of minutes ; ]3ut back the liver, and simmer it until
it is cooked; stir in some yolks of eggs and some
lemon-juice, and serve all together.
MEATS AND BIRDS.
107
264, — Liver “a ritalieiuie.”
Cut some veal liver iu tolerably thick slices. Put
in a deep baking-dish or jar some oil, white wine,
chopped parsley, chopped mushroom, chopped shallot,
pepper, salt, and small pieces of bacon ; lay some of
the liver over this, then some of the oil, wine, and
chopped herbs and bacon, and more liver ; then a
few slices of fat bacon on the top. Cook this in a
slow oven. Take the liver out. Continue cooking the
sauce some time longer ; skim it and thicken it, and
serve with the liver, or serve the liver with an Italian
sauce.
265. — Stewed Sheep’s Kidneys.
Skin the kidneys carefully; then cut them in
halves or slices, as preferred. Melt 1 ounce of nice
dripping or butter in a stewpan; add some chopped
onion, chopped parsley. Stew for a few minutes, and
stir all the time. Now add a little flour, some stock,
gravy, or water, a wine-glassful of ketchup, the same
quantity of wine, salt, and pepper✪ Stewed Sheep’s Kidneys. Stew very gently
for an hour with the lid on. Serve with fried sippets.
Liver or beef kidney prepared in this manner is
good.
266. — Liver Stuffing, for Birds.
Chop half a pound of fat liver, 2 .shallots, 2 ounces
of fat ham, with a little thyme, nutmeg, pepper, and
108
WHOLESOME GOOKEllY.
s<alt; toss it in a little buttei- until nearly cooked.
Pound it in a mortar, and stuff a pheasant with it.
267. — Proveiicale Stuffing, for Birds. ✪ Liver Stuffing for Birds
Page 38 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After the tongues are cooked, serve them on a. puree of any vegetable liked.
260. — Langue de Boeuf Braisee,
Put the tongue to soak in warm water, till it is quite free from blood, then put it to soak in cold ; trim it and lard it. Put it now in a saucepan, with onions, carrots, thyme, parsley, clove, pepper and salt, and a couple of slices of larding pork and some stock. Simmer very gently for 4 or 5 houi’s. When cooked, skin it carefully ; divide it in hall lengthways. Dish it up with a piquante or tomato sauce over.
261. — Langue de Bceuf au Gratin.
The remains of a cold fresh tongue. Cut it in slices. Chop up fine some parsley, tarragon, shallot, capers.
lOG
and anchovies ; soak some crumb of bread in gravy ; add to it the chopped herbs, etc,, and pound it all together in a mortar with a little buttei’. When quite smooth, la}^ part of this paste on a baking-dish ; place the slices of tongue upon it, then place the rest of the paste on the tongue. Melt a little butter, and pour it on the top, then a little gravy. Sprinkle a few raspings over at the last, and bake in a slow oven about 15 minutes.
262. — Ox Tail.
Cook it in your pot an feu, if you are having a pot au feu made ; if not, boil it in stock or water with 2Dlenty of vegetables. Cut it into nice pieces; egg and bread-crumb each piece, and broil them before the fire, or fry them in hot fat ; serve them on a puree of vegetables, or with a piquante, tomato, or Italian sauce.
263. — Liver “a la Menagere.”
Cut some liver into thin slices; toss them uj) in some butter, with pepper, salt, a bay leaf Take out the liver and keej) it hot. Put into the same butter some chopped onions ; let them brown ; sprinkle over with flour, and add some stock. Boil it up a couple of minutes ; ]3ut back the liver, and simmer it until it is cooked; stir in some yolks of eggs and some lemon-juice, and serve all together.
264. — Liver "à l'Italienne."”
Cut some veal liver iu tolerably thick slices. Put in a deep baking-dish or jar some oil, white wine, chopped parsley, chopped mushroom, chopped shallot, pepper, salt, and small pieces of bacon ; lay some of the liver over this, then some of the oil, wine, and chopped herbs and bacon, and more liver ; then a few slices of fat bacon on the top. Cook this in a slow oven. Take the liver out. Continue cooking the sauce some time longer ; skim it and thicken it, and serve with the liver, or serve the liver with an Italian sauce.
265. — Stewed Sheep’s Kidneys.
Skin the kidneys carefully; then cut them in halves or slices, as preferred. Melt 1 ounce of nice dripping or butter in a stewpan; add some chopped onion, chopped parsley. Stew for a few minutes, and stir all the time. Now add a little flour, some stock, gravy, or water, a wine-glassful of ketchup, the same quantity of wine, salt, and pepper. Stew very gently for an hour with the lid on. Serve with fried sippets. Liver or beef kidney prepared in this manner is good.
266. — Liver Stuffing, for Birds.
Chop half a pound of fat liver, 2 .shallots, 2 ounces of fat ham, with a little thyme, nutmeg, pepper, and
s<alt; toss it in a little buttei- until nearly cooked. Pound it in a mortar, and stuff a pheasant with it.
267. — Proveiicale Stuffing, for Birds.
Records on this page
Stewed Sheep’s KidneysLiver Stuffing for BirdsProveiicale Stuffing for Birds