Tongue Soup. — Take the liquor in which
a tongue has been boiled. Strain and skim it,
and put it into a stewpan with the trimmings of
the tongue, and any bones or trimmings of fowl
or veal that may be at hand, or, failing these, two
pennyworth of fresh bones. Bring it to the boil,
and skim carefully, then let it simmer gently
for three or foux' hoirrs. At the end of that
time put with it a large carrot, a turnip, an
onion, five or six outer sticks of celery, and a
large pinch of cayenne, and let it sinuner an
hour longer. Strain it, and let it get cool, so
that the fat may be entirely removed. Put it
again upon the fire, and when it boils throw
into it a large carrot and a large turnip,
cut into dice, and two table-spoonfuls of the
thin end of a dried tongu✪ Tongue Soupe finely grated.
Serve with toasted sippets. Time, thi-ee or
four hours to boil the liquor with the bones.
Probable cost, 2d. per quart, exclusive of the
tongue. Sufficient, a quart for four people.
Tongue, Sour (A German recipe). — Take
a fi-esh tongue, and steep it for from two to
four days in a pickle composed of a wine-glass-
ful of vinegar, two or three slices of lemon, and
either an onion, shallot, or garlic sliced, six
cloves, two bay-lciives, and a tea-spoonful of
black pepper. ^V^len about to dress it, wipe
the tongue dry. Melt a piece of butter the
size of an egg in a stewpan, sprinkle in a good
handful of bread- crimibs, and di-edge in flour
to brown. Mince a couple of rashers of bacon,
and add them. Strain in the pickle. Add
enough water or broth to thin the sauce
moderately. Lay in the tongue, and simmer it
till quite tender. Should the sauce not be
piquant enough, add vinegar or lemon- juice, a
glassful of claret, and a little cayenne. When
the tongue is peeled, pour over it a little of the
sauce, and serve the rest in a tureen.
Tongue, Stewed. — Wash a tongue, and
trim away the coarser parts of the root. Eub it
well with common salt and a small quantity of
saltpetre, let it lie for a week, and turn and rub
it every day. Boil in the usual way until it is
tender. Pull off the skin, and put the tongue
again into the stewpan with part of the
strained liquor in which it was boiled, a pint of
strong stock, a bunch of sweet herbs, two bay-
leaves, and five or six outer sticks of celery.
i Let it simmer gently for an hour. Lift out
I the herbs and the celery, and season the gravy
with a salt-spoonful of white pepper, a little
salt if necessary, two pounded cloves, a table-
spoonful of mushroom ketchup, a table-spoonful
of lemon or walnut pickle, and a glassful of
white wine, and thicken with flour✪ Tongue, Stewed and butter.
Serve the tongue on a hot dish. Pour the
sauce over it, and send stewed mushrooms to
table with it. If any gravy is left, it may
be used advantageously for stews. Time, one
hour to stew the tongue after it is peeled.
Probable cost, tongue, 4s. 6d. to 6s. Sufficient
for five or six persons.
Page 2016 · 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
Tongue Soup. — Take the liquor in which a tongue has been boiled. Strain and skim it, and put it into a stewpan with the trimmings of the tongue, and any bones or trimmings of fowl or veal that may be at hand, or, failing these, two pennyworth of fresh bones. Bring it to the boil, and skim carefully, then let it simmer gently for three or four hours. At the end of that time put with it a large carrot, a turnip, an onion, five or six outer sticks of celery, and a large pinch of cayenne, and let it sinuner an hour longer. Strain it, and let it get cool, so that the fat may be entirely removed. Put it again upon the fire, and when it boils throw into it a large carrot and a large turnip, cut into dice, and two table-spoonfuls of the thin end of a dried tongue finely grated. Serve with toasted sippets. Time, thi-ee or four hours to boil the liquor with the bones. Probable cost, 2d. per quart, exclusive of the tongue. Sufficient, a quart for four people.
Tongue, Sour (A German recipe). — Take a fi-esh tongue, and steep it for from two to four days in a pickle composed of a wine-glassful of vinegar, two or three slices of lemon, and
either an onion, shallot, or garlic sliced, six cloves, two bay-leaves, and a tea-spoonful of black pepper. When about to dress it, wipe the tongue dry. Melt a piece of butter the size of an egg in a stewpan, sprinkle in a good handful of bread- crumbs, and dredge in flour to brown. Mince a couple of rashers of bacon, and add them. Strain in the pickle. Add enough water or broth to thin the sauce moderately. Lay in the tongue, and simmer it till quite tender. Should the sauce not be piquant enough, add vinegar or lemon- juice, a glassful of claret, and a little cayenne. When the tongue is peeled, pour over it a little of the sauce, and serve the rest in a tureen.
Tongue, Stewed. — Wash a tongue, and trim away the coarser parts of the root. Eub it well with common salt and a small quantity of saltpetre, let it lie for a week, and turn and rub it every day. Boil in the usual way until it is tender. Pull off the skin, and put the tongue again into the stewpan with part of the strained liquor in which it was boiled, a pint of strong stock, a bunch of sweet herbs, two bayleaves, and five or six outer sticks of celery. i Let it simmer gently for an hour. Lift out I the herbs and the celery, and season the gravy with a salt-spoonful of white pepper, a little salt if necessary, two pounded cloves, a tablespoonful of mushroom ketchup, a table-spoonful of lemon or walnut pickle, and a glassful of white wine, and thicken with flour and butter. Serve the tongue on a hot dish. Pour the sauce over it, and send stewed mushrooms to table with it. If any gravy is left, it may be used advantageously for stews. Time, one hour to stew the tongue after it is peeled. Probable cost, tongue, 4s. 6d. to 6s. Sufficient for five or six persons.
Records on this page
Tongue SoupTongue, StewedTongue, Stewed (another way)