Select a nice fresh pig’s tongue; wash and clean well; put in cold
water from three to four hours; then put in an iron pot with some
butter, some slices of bacon, onions, one cup tomato juice, pepper,
salt, and some bay leaves; when partly cooked, take up and remove
the skin; return to the pot; cook until brown. Add three cups of
stock; let simmer slowly for about two hours until the tongue is
well done. When done, remove from the pot, strain the juice
from the pan, remove the fat; thicken with a tablespoon cornstarch
and half cup sherry✪ Pig’s Tongue a la Jardiniere. Slice the tongue nicely; put on a platter one
after the other on a bias; garnish with parsley; strain the gravy all
around that is brown; sprinkle the tongue with little chopped
parsley. In the meantime, have some cooked fancy vegetables
such as string beans, carrots, and small white onions and serve
all around in the gravy with apple sauce at the side.
Pickled Pig’s Tongue a la Alexander
Langue de Pore, marinee, £ la Alexander
Place a number of well-washed pigs’ tongues in a saucepan,
cover with boiling water, add some salt and pepper to taste, bay
leaves, and whole peppers. Boil until quite tender; leave in
the juice until cold. When cold, take out; remove the skin, trim
them neatly, and put them in glass or earthen jars. Have ready
some nice cider vinegar; to about eight to ten tongues take one
quart vinegar and one pint water; put on stove with five bay leaves,
two tablespoons sugar, some whole peppers, and cloves; boil this
for a few minutes. Slice two onions in thin slices✪ Pickled Pig’s Tongue a la Alexander; put up in the
jar on top of the tongues; pour this hot vinegar over, and screw the
tops on well. Put in a cold place and there leave them until ready
to serve. When serving, trim the tongue well so it can stand on a
platter, carving each tongue in about four or five slices. Heat,
and serve with green peas all around and cream sauce.
This tongue can also be eaten cold with the vinaigarette sauce
or with the salad.
How To Cook Sparerib
Put the sparerib in water for about three hours. When ready
to cook, it can be broiled, fried, or boiled.
AMERICAN COOK BOOK
Fried Sparerib ( Fausse Cote de Pore, {rite )
Take the sparerib that has been soaked; wipe well on a cloth
and put in a pan with some butter; fry slowly until golden brown
on both sides. Arrange on a platter; garnish with parsley✪ Fried Sparerib; put a
little water in the pan the sparerib has cooked in; shake the pan,
removing the fat, and pour this gravy around. Serve with creamed
or baked potatoes, etc., for breakfast.
Broiled Sparerib ( Fausse Cote de Pore, grillee)
Take the sparerib that has been soaked; cut in nice medium sized
pieces; put on a broiler and broil until well done — about twelve
to fourteen minutes (sprinkle with pepper and salt while broiling).
[Take care not to let it burn.] Arrange on a platter; put some
melted butter and chopped parsley over it and garnish with parsley.
Serve with baked or creamed potatoes for breakfast.
Boiled Sparerib with Turnips
Fausse C6te de Pore, bouillie, aux Navets ✪ Pork Croquettes a la Macedoine
Page 258 · 5 recipe records on this page
Presented as published in 1918. 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
Select a nice fresh pig’s tongue; wash and clean well; put in cold water from three to four hours; then put in an iron pot with some butter, some slices of bacon, onions, one cup tomato juice, pepper, salt, and some bay leaves; when partly cooked, take up and remove the skin; return to the pot; cook until brown. Add three cups of stock; let simmer slowly for about two hours until the tongue is well done. When done, remove from the pot, strain the juice from the pan, remove the fat; thicken with a tablespoon cornstarch and half cup sherry. Slice the tongue nicely; put on a platter one after the other on a bias; garnish with parsley; strain the gravy all around that is brown; sprinkle the tongue with little chopped parsley. In the meantime, have some cooked fancy vegetables such as string beans, carrots, and small white onions and serve all around in the gravy with apple sauce at the side.
Pickled Pig’s Tongue a la Alexander
Langue de Pore, marinee, £ la Alexander
Place a number of well-washed pigs’ tongues in a saucepan, cover with boiling water, add some salt and pepper to taste, bay leaves, and whole peppers. Boil until quite tender; leave in the juice until cold. When cold, take out; remove the skin, trim them neatly, and put them in glass or earthen jars. Have ready some nice cider vinegar; to about eight to ten tongues take one quart vinegar and one pint water; put on stove with five bay leaves, two tablespoons sugar, some whole peppers, and cloves; boil this for a few minutes. Slice two onions in thin slices; put up in the jar on top of the tongues; pour this hot vinegar over, and screw the tops on well. Put in a cold place and there leave them until ready to serve. When serving, trim the tongue well so it can stand on a platter, carving each tongue in about four or five slices. Heat, and serve with green peas all around and cream sauce.
This tongue can also be eaten cold with the vinaigrette sauce or with the salad.
How To Cook Sparerib
Put the sparerib in water for about three hours. When ready to cook, it can be broiled, fried, or boiled.
Fried Sparerib ( Fausse Cote de Pore, frite )
Take the sparerib that has been soaked; wipe well on a cloth and put in a pan with some butter; fry slowly until golden brown on both sides. Arrange on a platter; garnish with parsley; put a little water in the pan the sparerib has cooked in; shake the pan, removing the fat, and pour this gravy around. Serve with creamed or baked potatoes, etc., for breakfast.
Broiled Sparerib ( Fausse Cote de Pore, grillee)
Take the sparerib that has been soaked; cut in nice medium sized pieces; put on a broiler and broil until well done — about twelve to fourteen minutes (sprinkle with pepper and salt while broiling). [Take care not to let it burn.] Arrange on a platter; put some melted butter and chopped parsley over it and garnish with parsley. Serve with baked or creamed potatoes for breakfast.
Boiled Sparerib with Turnips
Fausse Côte de Pore, bouillie, aux Navets
Records on this page
Pig’s Tongue a la JardinierePickled Pig’s Tongue a la AlexanderFried SpareribPork Croquettes a la MacedoineBoiled Sparerib with Turnips