Beef Tongue (Fresh)

Ingredients

• Put a fresh tongue in water sufficient to cover it
• let it simmer for six or seven hours
• add half a wine-glassful of walnut catsup
• a little mace
• a few cloves

Method

1. 1

   Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours; skim the gravy well; half an hour before dishing it, add half a wine-glassful of walnut catsup, a little mace, and a few cloves to the gravy, and stew them awhile together.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 19. The excerpt below is the record exactly as published.

a few cloves, and, just before it is done, a little butter and half a gill of catsup. Beef-tea from Fresh Meat (Baron Liebig’s recipe). —Take I lb. of lean beef, entirely free from fat and sinew ; mince it finely and mix it well with one pint of cold water. Heat very gradually for two hours. At the end of that time add half a teaspoonful of salt and boil gently for ten minutes. Remove the scum as it rises. This is beef-tea pure and simple. When a change of flavor is required, it is a good plan to take I lb. of meat, composed of equal parts of veal, mutton, and beef, and proceed as above. Or, instead of using water, boil a carrot, a turnip, an onion, and a clove in a pint of water, and when the flavor is extracted strain the liquid Beef Tenderloin BEEF Beef Tongue through a fine sieve; let it get quite cold, and pour it upon the minced meat, soaking and boiling it for the same time. Beef, Tenderloin of. — To serve ten- derloin as directed below, the whole piece must be extracted before the hind- quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tender- loin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows : Washing the piece well, put it in an oven, add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz. : Irish potatoes, carrots, turnips, and a large bunch of celery. They must be wash- ed, peeled, and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy. Let the whole slowly simmer, and, when nearly done, add a teaspoonful of pounded allspice. To give richness to the gravy, put in a table-spoonful of butter. If the gravy should look too greasy, skim off some of the melted suet. Boil also a lean piece of beef, which, when perfectly done, chop fine, flavoring with a very small quantity of onion, besides pepper and salt to the taste. Make into small balls, wet them on the outside with egg, roll in grated cracker or fine bread-crumbs. Fry these force-meat balls a light brown. When serving the dish, put these around the tenderloin, and pour over the whole the rich gravy. This dish is a very handsome one, and altogether fit for an epicurean palate. Beef and Tomato. — Take 3 lbs. of lean beef, cut into large steaks ; lay it in the stewpan with seven or eight ripe tomatoes, a spoonful of water, and a finely chopped onion. Stew slowly for one hour and a half. Add salt, pepper, cloves, and, just be- fore dishing, a piece of butter as large as an egg and half a gill of catsup. Beef Tongue. — Trim a smoked tongue and cover it with cold water. Let this come to a boil ; pour off the water, and fill the pot up again with cold water. Let this come to a boil ; then allow it to simmer two hours. When done, remove the skin; cut it in neat, thin slices. Place them on a hot dish as near the original form as possible. Serve with maca- roni. Beef Tongue. — Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well ; half an hour before dishing it, add half a wine- glassful of walnut catsup, a little mace

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