Boiled Fresh Beef Tongue

Ingredients

• 1 beef tongue
• 2 tablespoonfuls of salt
• 2 bay leaves

Method

1. 1

   Soak the tongue in cold water for 1 hour, rinse, and place in a pot of cold water to cover.

2. 2

   Add salt and bay leaves, cover, and boil slowly, turning occasionally.

3. 3

   Remove scum, boil until tender.

4. 4

   Peel skin when cool enough to handle.

5. 5

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 38. The excerpt below is the record exactly as published.

2 bay leaves. Little chopi)ed parsley. 1 head celery choi^ped fine, or 1 level teaspoonf ul celery seed, 3 tablespoonf uls tomato catsup, or ^ lb. fresh or canned tomatoes. Butter or beef drippings the size of an egg. Cut the heart into small pieces, and remove all tough, fibrous tissue. Wash thoroughly in cold, salt water. Put the pieces into a pot of cold water enough to cover them ; add two teaspoonf uls of salt ; cover closely ; stew gently for ten minutes ; remove the scum as it rises. Take out the meat with a skimmer, pour off and strain the liquor, wash out the pot, return the strained liquor, together with the heart, the potatoes, onions, tomato catsuj), celery, .cayenne pepper, butter, and bay leaves ; stir them well together ; cover ; stew gently until quite ten- der, stirring occasionally. When cooked season with pepper and salt, and serve. If necessary to MANUAL FOR ARMY COOKS. 95 replenish the water add boiling water. If necessary to thicken the liquor proceed as directed in to Stew Fresh Beef. Veal heart is prepared and stewed in the same way. BOILED FRESH BEEF TONGUE. Soak the tongue one hour in cold water; rinse in fresh cold water ; put it into a pot of cold water enough to cover it ; add two tablespoonfuls of salt

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