Beef Tongue, Sauce Piquante

Ingredients

• a beef's tongue
• a carrot
• two onions
• six cloves
• six pepper-corns
• four bay-leaves
• four branches of thyme
• enough consomme (or stock) to cover the tongue

Method

1. 1

   Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin.

2. 2

   Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue.

3. 3

   Place in a saucepan with the carrot, onions, cloves, pepper-corns, bay-leaves, and thyme.

4. 4

   Add enough consomme to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.

Beef Tongue, Sauce Piquante. Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consomme" (or stock) to cover the tongue

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