Wash a fresh beef tongue, and, with a trussing needle, run
a strong twine through the roots and end of it, drawing tightly
enough to have the end meet the roots ; then tie firmly.
Cover with boiling water, and boil gently for two hours ; then
take up and drain. Put six table- spoonfuls of butter in the
braising pan, and when hot, put in half a small carrot, half a
small turnip and two onions, all cut fine. Cook five min-
utes, stirring all the time, and then draw to one side. Roll
the tongue in flour, and put in the pan. As soon as browned
on one side, turn, and brown the other. Add one quart of
the water in which it was boiled, a bouquet of sweet herbs,
one clove, a small piece of cinnamon and salt and pepper.
Cover, and cook two hours in a slow oven, basting often with
the gravy in the pan, and salt, pepper and flour. When it
has been cooking an hour and a half, add the juice of half a
lemon✪ Braised Tongue to the gravy. When done, take up. Melt two table-
spoonfuls of glaze, and pour over the tongue. Place in the
heater until the gravy is made Mix one table -spoonful of
corn -starch with a little cold water, and stir into the boiling
166 MISS PAKLOA'S NEW COOK BOOK.
gravy, of which there should be one pint. Boil one minute ;
then strain, and pour around the tongue. Garnish with
parsley, and serve.
Fillets of Tongue.
Cut cold boiled tongue in pieces about four inches long,
two wide and half an inch thick. Dip in melted butter and
in flour. For eight fillets put two table- spoonfuls of butter in
the frying-pan, and when hot, put in the tongue. Brown on
both sides, being careful not to burn. Take up, and put one
more spoonful of butter in the pan, and then one heaping
teaspoonful of flour. Stir until dark brown ; then add one
cupful of stock, half a teaspoonful of parsley and one table-
spoonful of lemon juice, or one tea-spoonful of vinegar✪ Fillets of Tongue. Let
this boil up once, and then pour it around the tongue, which
has been dished on thin strips of toast. Garnish with pars-
ley, and serve. For a change, a table-spoonful of chopped
pickles, or of capers, can be stirred into the sauce the last
moment.
Bscaloped Tongue.
Chop some cold tongue — not too fine, and have for each
pint one table -spoonful of onion juice, one teaspoonful of
chopped parsley, one heaping teaspoonful of salt, one tea-
spoonful of capers, one cupful of bread crumbs, half a cup-
ful of stock and three table-spoonfuls of butter. Butter the
escalop dish, and cover the bottom with bread crumbs. Put
in the tongue, which has been mixed with the parsley, salt,
pepper and capers, and add the stock, in which has been
mixed the onion juice. Put part of the butter on the dish
with the remainder of the bread crumbs, and then bits of
butter here and there. Bake twenty minutes, and serve hot.
Tongue in Jelly.
Boil and skin either a fresh or salt tongue. When cold,
ENTREES. 167 ✪ Baked Escaloped Tongue
Page 76 · 5 recipe records on this page
Presented as published in 1880. 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
Wash a fresh beef tongue, and, with a trussing needle, run a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots ; then tie firmly. Cover with boiling water, and boil gently for two hours ; then take up and drain. Put six tablespoonfuls of butter in the braising pan, and when hot, put in half a small carrot, half a small turnip and two onions, all cut fine. Cook five minutes, stirring all the time, and then draw to one side. Roll the tongue in flour, and put in the pan. As soon as browned on one side, turn, and brown the other. Add one quart of the water in which it was boiled, a bouquet of sweet herbs, one clove, a small piece of cinnamon and salt and pepper. Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and salt, pepper and flour. When it has been cooking an hour and a half, add the juice of half a lemon to the gravy. When done, take up. Melt two tablespoonfuls of glaze, and pour over the tongue. Place in the heater until the gravy is made. Mix one tablespoonful of cornstarch with a little cold water, and stir into the boiling
gravy, of which there should be one pint. Boil one minute ; then strain, and pour around the tongue. Garnish with parsley, and serve.
Fillets of Tongue.
Cut cold boiled tongue in pieces about four inches long, two wide and half an inch thick. Dip in melted butter and in flour. For eight fillets put two tablespoonfuls of butter in the frying-pan, and when hot, put in the tongue. Brown on both sides, being careful not to burn. Take up, and put one more spoonful of butter in the pan, and then one heaping teaspoonful of flour. Stir until dark brown ; Then add one cupful of stock, half a teaspoonful of parsley and one tablespoonful of lemon juice, or one teaspoonful of vinegar. Let this boil up once, and then pour it around the tongue, which has been dished on thin strips of toast. Garnish with parsley, and serve. For a change, a table-spoonful of chopped pickles, or of capers, can be stirred into the sauce the last moment.
Bscaloped Tongue.
Chop some cold tongue—not too fine, and have for each pint one tablespoonful of onion juice, one teaspoonful of chopped parsley, one heaping teaspoonful of salt, one teaspoonful of capers, one cupful of bread crumbs, half a cupful of stock and three tablespoonfuls of butter. Butter the escalop dish, and cover the bottom with bread crumbs. Put in the tongue, which has been mixed with the parsley, salt, pepper and capers, and add the stock, in which has been mixed the onion juice. Put part of the butter on the dish with the remainder of the bread crumbs, and then bits of butter here and there. Bake twenty minutes, and serve hot.
Tongue in Jelly. Boil and skin either a fresh or salt tongue. When cold,
Records on this page
Braised TongueTongue with GravyFillets of TongueBaked Escaloped TongueTongue in Jelly