Beef Tongue Boned

Ingredients

• Procure a beef's tongue which has been pickled but not smoked
• put it in a vessel with cold water
• add a little water
• mix two teaspoonsful of browned flour
• add a wine-glass of tomato catsup
• half an one of Wor oetftershire sauce
• and a glass of good cooking wine

Method

1. 1

   Wash tongue, boil in cold water, then simmer until tender.

2. 2

   Drain and melt drippings in a smaller vessel, add water, and simmer tongue until soft.

3. 3

   Make gravy with chopped pickled cucumbers, browned flour, tomato catsup, Worcestershire sauce, and cooking wine.

4. 4

   Pour over tongue and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 14. The excerpt below is the record exactly as published.

* Beef Tongue BonillL Procure a beef's tongue which has been pickled but not smoked ; wash it very clean and put it in a vessel with cold water, let it come to a hard boil, then cook it more slowly until quite tender, which will be in about two hours, or a little more, if it is a large tongue. When done, take it out and drain it \ have a smaller vessel, in which melt some beef-drippings ; add a little water, lay the tongue in and simmer, turning often, until very soft ; take out the tongue, lay it on a hot dish, and make a gravy as follows : chop rather small two pickled cuctmibers and add them to the contents of the stew-pan, mix two teaspoonsful of browned flour in a little cold water to a smooth paste, stir it in ; then add a wine-glass of tomato catsup, half an one of Wor oetftershire sauce and a glass of good cooking wine

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