Beef Tongue, Parisian Style

Ingredients

• Wash a fresh beef tongue
• add a cup of white wine vinegar
• two carrots
• two onions
• a bay leaf
• a few cloves
• a crushed garlic clove
• some thyme
• some salt
• a dozen or so small onions
• quarter of a pound of salt pork
• two tablespoonfuls of minced parsley
• a wine glass of sherry

Method

1. 1

   Simmer tongue in water with vinegar, carrots, onions, bay leaf, cloves, garlic, thyme, and salt for three hours.

2. 2

   Peel and trim tongue, reduce broth to make gravy with Madeira.

3. 3

   Glaze small onions in butter, add mushrooms and diced salt pork, mix with gravy, and pour over tongue.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 53. The excerpt below is the record exactly as published.

Beef tongue, Parisian style. Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt. Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly. Then peel and trim. Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. In another pan boil a dozen or so small onions. Glace and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter ?2 THE HOTEL ST. FRANCIS COOK BOOK of a pound of salt pork that has been boiled and diced, and simmer again. Add two tablespoonfuls of minced parsley and a wine glass of sherry

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