Baked Ox-Tongue

Ingredients

• ox-tongue
• crumb of a stale loaf
• chopped parsley
• chives
• three eschalots
• a few tarragon-leaves
• capers
• an anchovy
• fresh butter
• melted butter
• stock

Method

1. 1

   Trim and braise the tongue.

2. 2

   When cooked, skin and cool it, then cut into thick slices.

3. 3

   Pound stale bread crumb with parsley, chives, eschalots, tarragon, capers, anchovy, and butter.

4. 4

   Layer half the stuffing in a dish, add tongue slices, cover with remaining stuffing, sprinkle with melted butter and stock, and bake until golden.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 34. The excerpt below is the record exactly as published.

Baked ox-tongue. Trim your tongue and braise it (see 28th of May); when cooked, skin it, and leave until cold. Cut it up into thick slices. Pound the crumb of a stale loaf in a mortar, with some chopped parsley, chives, three eschalots, a few tarragon- leaves, capers, an anchovy, and fresh butter, cover the bottom of a plated or tin dish with half of this stuffing, lay the slices of tongue on it, and cover with the remaining half; sprinkle with a little melted butter and stock

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