Boiled Beef Tongue

Ingredients

• a fresh beef tongue
• one carrot
• one onion
• a bouquet garni
• one stalk of celery
• one of leek
• add salt

Method

1. 1

   Place the tongue in cold water, bring to a boil, skim, and add salt, carrot, onion, bouquet garni, celery, and leek.

2. 2

   Boil until soft.

3. 3

   Use the bouillon for stock or soup.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.

Boiled beef tongue with spinach Coffee Mashed potatoes French pastry Coffee DINNER Cream of canned peas Sardines on toast Roast beef au jus Lima beans Rissolees potatoes Romaine salad Raspberry Bavarois Assorted cakes Coffee Eggs a la Russe. Spread a piece of toast with fresh caviar, put an egg fried in oil on top, and put anchovy sauce around the edge on the platter. Eggs fried in oil. Fry the eggs one at a time. Have a very small frying pan with plenty of very hot olive oil in it. Drop a fresh egg in it, and turn with a wooden spoon. If any other kind of spoon is used the egg will stick to it. When of a good yellow color, take out and place on a towel, so the oil can drain off, and season with salt. The eggs should be soft inside, like a poached egg. Anchovy sauce. To a cup of cream add one spoonful of essence of anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also made with sauce Allemande, white wine sauce, or even a brown sauce, if desired. The cream sauce with the essence is more commonly used with eggs. Boiled beef tongue. Put a fresh beef tongue in cold water and bring to the boiling point, skim, add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek

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