Boiled Codfish Tongue with Black Butter

Ingredients

• 3 pints water
• 1 fine-cut onion
• 1 small-cut carrot
• 8 whole peppers
• 1 gill of vinegar
• 1 heaping tablespoonful salt
• 12 well-washed fresh codfish tongues
• 1 teaspoonful fine-chopped parsley
• 1 gill of vinegar
• 4 ounces butter
• 4 crushed peppers
• 1/2 bay leaf

Method

1. 1

   Boil water with onion, carrot, bouquet, peppers, vinegar, and salt for 10 minutes.

2. 2

   Add codfish tongues and boil slowly for 10 minutes.

3. 3

   Let stand off heat for 5 minutes, then drain and arrange on a dish.

4. 4

   Boil vinegar with salt, crushed peppers, and bay leaf for 5 minutes, strain.

5. 5

   Melt butter until dark brown, add vinegar, and pour over tongues.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 122. The excerpt below is the record exactly as published.

Boiled Codfish Tongue with Black Butter.— Place a sauce- pan with 3 pints water over the fire ; when it begins to boil add 1 fine-cut onion, 1 small-cut carrot, a bouquet, 8 whole peppers, 1 gill of vinegar, 1 heaping tablespoonful salt, boil 10 minutes ; then add 12 well- washed fresh codfish tongues, boil slowly 10 minutes ; then draw the saucepan to side of stove, let stand without boiling 5 min- utes ; then remove, drain, and wipe them dry, arrange the tongues on a hot dish, and sprinkle over 1 teaspoonful fine-chopped parsley. Boil 1 gill of vinegar with a little salt, 4 crushed peppers, ^/^ ba; leaf, 5 minutes, then strain. Melt 4 ounces butter

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