Beef Tongue (as cooked in Alsace-Lorraine)
From With a saucepan over the sea, 1902
Serves 6
A traditional dish from Alsace-Lorraine.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
EEF TONGUE (as cooked in Alsace-LiOrraine). Boil a tongue until tender in some stock. Drain, cool it, and remove the skin and uneven 103 With a Saucepan over the Sea end. Cover it with egg and bread-crumbs and bake it yi hour, basting it with i cup of port wine. Make a puree of chestnuts by boiling, peeling, and chopping I quart, adding sufficient white stock and seasoning, and a pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.