Tomatoes, Stuffed (another way).—
Take six or eight ripe red tomatoes of equal
size. Cut off the tops and the green parts
round them, and scoojj out the insides. Press
the pulp through a sieve, and mix with it a
little salt and cayenne, two ounces of butter
broken into little pieces, and two heaped table-
spoonfuls of finely-grated bread-crum✪ Tomatoes, Stuffed (another way)bs. Half
a dozen finely-minced stewed mushrooms may
he added or not. Fill the tomatoes with the
mixture, and bake in a moderate oven, or
fry them in oil until done enough. Before
serving, brown them by holding a salamander
or hot iron over them for a minute. Send
brown gravy to table in the dish with them.
Any good forcemeat that is liked may be used
to stuff tomatoes. The remains of game or
poultry minced finely, mixed with herbs and
bread-crumbs, seasoned, and bound together
with yolk of egg will answer excellently. Time
to bake the tomatoes, ten to twelve minutes;
to fry them, eight minutes. Probable cost,
tomatoes, 2d. to 6d. per pound. Sufficient for
five or six persons.
Tongue. — In choosing a tongue, take one
■which is plump and smooth-skinned, as that is
a sign that it is young and tender; and also
endeavour to ascertain how long it has been
dried or pickled, so as to know whether or not
it will require long soaking before being dressed.
If very hard and dry, it will be necessary to
soak it at least twelve hours in plenty of water ;
if fresh from the pickle, two or three hours'
soaking will be sufficient. Horse tongues are
frequently sold as ox tongues to inexperienced
purchasers. The former may be known by a
spoon-like expansion at the end.
Tongue and Chicken with Cauli-
flowers {sec Chicken and Tongue).
Tongue, Baked.— Take a tongue fresh
from the pickle, wash and soak it, and put it
in a dish just large enough for it. Put little
pieces of butter here and there upon it, cover
with a common crust of flour and water✪ Tongue, Baked, and
bake in a moderate oven until it is quite tender.
Remove the furred coating or skin, and fasten
the tongue down to a piece of board by stick-
ing one or two strong skewers through the root
and one through the tip so as to hold the
tongue in an erect and elegant form until it is
quite cold. If to be eaten cold, glaze it, trim
the root, put a j)aper frilling round it to liide
its unsightliness, and serve garnished with pars-
ley. If to be eaten hot, serve the tongue on a
hot dish with brussels s^Drouts, cauliflower, or
other vegetables round it. Time to bake, three
or four hours, according to size. Probable
cost, 4s. 6d. to 6s. Sufficient for a luncheon,
supper, or breakfast dish.
Tongue, Beef.— If dried, a salted tongue
must be soaked for some hours before it is
dressed. It must then be put into cold water
and gently brought to the boiling point ; then,
after the surface of the water has been cleared
from scum, the saucepan must be removed
from the fire only so far as to reduce the
boiling to a gentle simmering. If dried, a
tongue will require quite four hours' boiling ; if
simply salted, only three hours. ^A^hilst hot,
the outer skin of the tongue must be peeled
off, and it may be sent to table either glazed
or plain. The usual accsmpaniment to boiled
tongue is boiled turnips.
Tongue, Beef, with Sauce Hachee. ✪ Tongue, Beef
Page 2012 · 3 recipe records on this page
Presented as published in 1892. 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
Tomatoes, Stuffed (another way).— Take six or eight ripe red tomatoes of equal size. Cut off the tops and the green parts round them, and scoop out the insides. Press the pulp through a sieve, and mix with it a little salt and cayenne, two ounces of butter broken into little pieces, and two heaped tablespoonfuls of finely-grated bread-crumbs. Half a dozen finely-minced stewed mushrooms may he added or not. Fill the tomatoes with the mixture, and bake in a moderate oven, or fry them in oil until done enough. Before serving, brown them by holding a salamander or hot iron over them for a minute. Send brown gravy to table in the dish with them. Any good forcemeat that is liked may be used to stuff tomatoes. The remains of game or poultry minced finely, mixed with herbs and bread-crumbs, seasoned, and bound together with yolk of egg will answer excellently. Time to bake the tomatoes, ten to twelve minutes; to fry them, eight minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons.
Tongue. — In choosing a tongue, take one ■which is plump and smooth-skinned, as that is a sign that it is young and tender; and also endeavor to ascertain how long it has been dried or pickled, so as to know whether or not it will require long soaking before being dressed. If very hard and dry, it will be necessary to
soak it at least twelve hours in plenty of water ; if fresh from the pickle, two or three hours' soaking will be sufficient. Horse tongues are frequently sold as ox tongues to inexperienced purchasers. The former may be known by a spoon-like expansion at the end.
Tongue and Chicken with Cauliflowers {sec Chicken and Tongue).
Tongue, Baked.— Take a tongue fresh from the pickle, wash and soak it, and put it in a dish just large enough for it. Put little pieces of butter here and there upon it, cover with a common crust of flour and water, and bake in a moderate oven until it is quite tender. Remove the furred coating or skin, and fasten the tongue down to a piece of board by sticking one or two strong skewers through the root and one through the tip so as to hold the tongue in an erect and elegant form until it is quite cold. If to be eaten cold, glaze it, trim the root, put a paper frilling round it to hide its unsightliness, and serve garnished with parsley. If to be eaten hot, serve the tongue on a hot dish with brussels sprouts, cauliflower, or other vegetables round it. Time to bake, three or four hours, according to size. Probable cost, 4s. 6d. to 6s. Sufficient for a luncheon, supper, or breakfast dish.
Tongue, Beef.— If dried, a salted tongue must be soaked for some hours before it is dressed. It must then be put into cold water and gently brought to the boiling point ; then, after the surface of the water has been cleared from scum, the saucepan must be removed from the fire only so far as to reduce the boiling to a gentle simmering. If dried, a tongue will require quite four hours' boiling ; if simply salted, only three hours. ^A^hilst hot, the outer skin of the tongue must be peeled off, and it may be sent to table either glazed or plain. The usual accsmpaniment to boiled tongue is boiled turnips.
Tongue, Beef, with Sauce Hachee.
Records on this page
Tomatoes, Stuffed (another way)Tongue, BakedTongue, Beef