Bagot of Calf's Tongue

Ingredients

• 2 well-cleaned calf tongues
• 2 onions
• a bouquet
• y, tablespoonful salt
• Y^ teaspoonfnl pepper
• 1 ounce butter
• 2 fine-cut onions
• 1 heaping tablespoonful fiour
• 3 cupf uls tongue broth
• 1 teaspoonfnl beef extract
• 3 tablespoonf uls sherry wine
• 12 small mnshrooms
• 12 veal forcemeat balls

Method

1. 1

   Cook tongues in boiling water, drain, rinse, and return to saucepan with boiling water, onions, bouquet, salt, and pepper.

2. 2

   Cook until tender.

3. 3

   Remove skin, slice tongues, keep warm in broth.

4. 4

   Melt butter, fry onions, add flour, cook, then add tongue broth, beef extract, and sherry.

5. 5

   Strain, add mushrooms, cook, then add tongue slices and forcemeat balls.

6. 6

   Serve garnished with puff paste or rice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 187. The excerpt below is the record exactly as published.

1 ounce butter, add y, cupful flour, stir until formed into a paste, then remove ; when cold add it to the meat, also the yolks of 2 eggs, 1 whole egg, and 1 tablespoonful fine grated bread crumbs. Lay the loin on a table with the skin side downward, spread the forcemeat over the loin, then roll up, and tie it with several rows of strings ; tie twice more toward the center, equally dividing the distance. Place the bones and trimmings in a large kettle, add 2 ounces lean raw ham and 2 ounces fat pork, clover with cold water, place it over the fire; as soon as it begins to boil, add a bouquet, 2 onions, 1 carrot, and y^ even tablespoonful salt; put in the roulade, cover and cook slowly 2 hours. Take out the meat, remove the strings, trim the meat nicely, lay the roulade in a baking pan, add y^ pint of the broth, set the pan in a hot oven, baste frequently, and roast 30 minutes. Strain the remaining broth, remove every particle of fat, and reduce the broth by boiling without a cover to 1 pint Melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir 3 minutes ; add the reduced broth, cook 5 minutes ; then add y^ ounce butter, y^ tea- spoonful beef extract, and the fine-chopped boiled kidney. Ten minutes before serving brush the roulade over with beaten egg, and cover with 1 cupful fresh grated bread crumbs and 4 ounces grated cheese, return the roulade to the hot oven, let it obtain a fine golden color, then dress the meat on a warm dish; garnish with potatoes tortonia, and serve with stewed green peas or cauli- flower. Serve the gravy in a gravy bowl with it. A loin of veal prepared in this way is excellent out up cold ; it is served with aspic jelly and Tartar sauca 280 MEATa Blanqnette of Teal h PAllemande.— Procnre 2V, pounds of veal from the leg, cut it into 2-inch-sized pieces, place it in a saucepan over the fire, cover with boiling water, and after 2 minutea' boiling drain the meat in a colander and rinse with cold water. Retarn it to saucepan, cover with boiling water, add 12 small white onions or 4 large ones, 2 even tablespoonfuls salt, 1 even tablespoon- f ul white pepper, and a bouquet ; cover and boil slowly 1 hour. Shortly before serving melt 2 ounces butter in a saucepan, add y^ cupf al flour, stir and cook 3 minutes without browning ; then add enough of the veal broth to make a thick sauce, cook 2 minutes. Mix the yolks of 2 eggs with the juice of 1 lemon, add first a little of the sauce to the yolks, and then mix the whole together. Strain through a sieve, add Yt cupful cream or 1 tablespoonf ul unsweetened condensed milk. Let the sauce get boiling hot, but do not allow to boil. Lay the meat on a hot dish, pour the sauce over it, and set 6 rice timbales around the edge of the dish. Veal Fricassee. — Procure 2 pounds of veal from the breast, cut it into 2-inch pieces, place in a saucepan, cover with boiling water, add 2 fine-cut onions, 1 even tablespoonful salt, Ya teaspoon- ful white pepper, and 4 ounces salt pork cut into thin slices, cover and cook lYt hour; then mix 1 ounce butter with 1 tablespoon- ful flour, add it to the stew. Sift 6 ounces flour with 1 heaping teaspoonful baking powder into a bowl, add Ys teaspoonful salt, Ys ounce drippings or beef fat, rub the fat and flour together, add 4 tablespoonf nls water, the yolk of 1 egg, and 1 whole egg ; mix all together (do not stir any more than necessary). Cut with a table- spoon small portions from this and drop it into the boiling stew ; cover and cook 6 minutes ; then draw to side of stove and sprinkle over 1 tablespoonful flne-chopped parsley. Serve with boiled pota- toes and creamed beans. Teal Stew & PAmfirieaine.— Take a neck and part of a breast of veal (about 2Y« pounds) wipe the meat off with a damp towel, and if it should be necessary to wash it do it quickly in cold VEAL. 281 irater. Place the meat in a Baucepan over the fire, cover with boil- ing water, add 6 small or 2 large white onions, 1 even tablespoonfnl salt, Ys teaspoonfnl white pepper, 4 ounces salt pork, cut into thin slices, cover and cook slowly ly^ hour. Peel 8 medium-sized pota- toes, cut them into quarters and add to the stew. Mix 1 ounce butter with 1 tablespoonfnl flour, add it to the stew, cook until potatoes are done; add 1 tablespoonful fine-chopped parsley, and serve. Teal Stew h PHanovrleiiiie*— Procure a shank of veal having 2y, pounds of meat, cut the meat into inch-sized pieces, and crack the bones into small pieces ; place it in a saucepan, cover with cold ^ater, add 1 teaspoonfnl salt, 1 onion, a small carrot, Vt white turnip, and a bouquet Place the saucepan over the fire and boil 1 hour ; then strain the broth ; season the meat with 1 even table* spoonful salt, 1 even teaspoonfnl pepper, mix the seasoning and meat well together. Out 2 ounces larding pork into small pieces, put it in a saucepan over the fire, fry light brown, add 1 ounce butter, Vt cupful fine-cut onions, cook 3 minutes ; then add the meat, cover and cook 15 minutes, stirring often ; add 1 tablespoon- ful flour, mix it with the meat, then add iVt pint of the veal broth, cover and cook slowly 30 minutes. Serve on a warmed dish with boiled rice or nudles. Bagoflt of Cairs Tongne. — Place 2 well-cleaned calf tongues in a saucepan over the flre, cover with boiling water, cook 3 min- utes ; drain the tongues in a colander, rinse off with cold water, return to a saucepan, and cover with boiling water ; add 2 onions, a bouquet, y, tablespoonful salt, Y^ teaspoonfnl pepper, cover and cook till tender. When done taLj out the tongues, remove the skin, cut into slices, put in a saucepan with a little broth, and set in a warm place to keep warm. Melt 1 ounce butter in a saucepan, add 2 fine- cut onions, fry light brown ; add 1 heaping tablespoonful fiour, stir and cook 2 minutes ; add 3 cupf uls tongue broth, 1 teaspoonfnl beef extract, and 3 tablespoonf uls sherry wine, cook 3 minutes ; then strain 282 MBATa into a dean saucepan, add 12 small mnshrooms, oook 10 minutes; add lastly the tongue slices and 12 veal forcemeat balls

Cook this with the app: pantry check, scaling, and the assistant.