A guide to modern cookery

Ox tongue is served fresh or salted, but, even when it is to be served fresh, it is all the better for having been put in salt a few days previously. In order to salt it, put it into a special brine, as explained under No. 172. When salted, it is cooked in boiling water; when fresh, it is braised exactly after the manner of any other piece of meat. Ox tongue may be served with almost all the garnishes suited to relevés of fillet of beef, but more particularly with the following :—Bourgeoise; Flamande; Milanaise; Noodles. or Macaroni with cream, cheese or tomatoes; and all vegetable purées. The most suitable sauces are:—Madeira sauce, Piquante sauce, Tomato sauce, or their derivatives. 1154—LANGUE DE BCEUF CHOUCROUTE Braise the tongue as described under No. 247, and glaze it at the last moment. Dish it, and send to the table separately (1) a timbale of well-braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce, combined with the braising-liquor of the tongue, cleared of all grease, and reduced. 1155—LANGUE DE BCEUF BOURGEOISE Braise the tongue in the usual way. When it is two-thirds cooked, surround it with carrots fashioned to the shape of olives and already two-thirds cooked, and small onions browned in butter. Complete the cooking gently, and for the rest of the operation, proceed as for ‘‘ Piece de Boeuf 4 la Mode chaude.”’ 1156—LANGUE DE BCEUF AUX FEVES Tongue intended for this preparation should be put in salt a few days in advance. Boil it in the usual way and very gently; glaze it when about to serve, and dish it. Send to the table separately (1) a timbale of very fresh, skinned, broad beans, cooked in salted water with a spray of savory, and cohered with butter at the last moment. (2) A Madeira sauce. 1157—LANGUE DE BQEUF FLAMANDE Braise the tongue, and glaze it at the last moment. Surround it with the garnish “a la Flamande ” given under the beef recipe of that name, 7.e., braised cabbages, glazed carrots and turnips, potatoes a l’anglaise, rectangles of lean bacon, and roundels of sausage. 1158—LANGUES DE BCEUF FROIDES Ox tongues intended for cold dishing should be kept in brine (No. 172) for eight or ten days. When about to use them, put them to soak in cold water for a few hours, and then cook them plainly in water for three hours. This done, withdraw them from their cooking-liquor; skin them ; cover them with buttered paper, and let them cool. The object of the paper is to keep off the air, the tendency of which is to blacken the surface of the meat. When quite cool, coat the tongues with a glaze composed of one-half lb. of gelatine dissolved in one pint of water; the latter is given a scarlet tint by means of carmine and caramel. Cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley. N.B.—The gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters’ skin. OX TAILS. Ox tails, sectioned or unsectioned, are usually braised, and only the thicker half of the caudal appendage is ever used. 1159—QUEUE DE BCEUF A L’AUVERGNATB Section the tail, and braise it in white wine, after recipe No. 247. Prepare a garnish of rectangles of lean bacon, large chestnuts cooked in consommé and glazed, and small onions cooked in butter. Put the sections of the tail in an earthenware cocotte with the garnish. 1160—QUEUE DE BCEUF A LA CAVOUR Section the tail, and braise it in a moistening two-thirds of which is brown stock and one-third white wine. It is well for the moistening to be somewhat abundant. Set to cook very gently, until the meat falls from the bones, 1.e., for a matter of about four and one-half or five hours.