Boiled Tongue

Ingredients

• the tongue
• one-third cup carrots
• one-third cup turnips
• one-third cup onion
• two sprays parsley
• two sprays thyme
• one-half teaspoon peppercorns
• one-half dozen cloves
• melted butter
• fine, buttered bread crumbs
• hot stock or port wine

Method

1. 1

   Wash and clean the tongue, cover with boiling water, add diced carrots, turnips, onion, parsley, thyme, peppercorns, and cloves.

2. 2

   Simmer until tender.

3. 3

   Let cool in the cooking liquor, remove skin, brush with melted butter, cover with bread crumbs, and bake for twenty minutes, basting often.

4. 4

   Chill and slice thinly; garnish with triangles of buttered toast sprinkled with parsley.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 44. The excerpt below is the record exactly as published.

BOILED TONGUE Wash and clean the tongue, cover with boiling water, to which add one-third cup each carrots, turnips and onion cut in dice; two sprays each parsley and thyme, one-half teaspoon peppercorns and one-half dozen cloves. Simmer until tongue is tender. Let cool in liquor in which it was cooked, remove the skin and brush with melted butter. Cover with fine, buttered bread crumbs, after arranging in dripping pan. Bake twenty minutes, basting often with hot stock or port wine. Chill and slice thinly; garnish with triangles of buttered toast sprinkled with finely chopped parsley. 98 5^ Sunday Dinners ^TMrd Sunday CHILI SAUCE 2 dozen ripe tomatoes. 1 cup brown sugar. 1 dozen onions finely chopped. 4 cups cider vinegar. 1 dozen peppers finely chopped. 4 tablespoons salt. Process: Scald, peel and chop tomatoes; then add remaining ingredients in the order given. Place on range, bring to boiling point and cook slowly until thick. Add more salt and sugar if necessary. Turn into sterilized fruit jars, seal and store. Serve with meats, fish, etc. POTATO SALAD Cut balls from raw potatoes, using a French vegetable cutter. There should be three cups. Cook potato balls with three slices of onion in boiling salted water until tender. Drain, chill and marinate with French Dressing, then cover with Boiled Dressing. Arrange in a mound on serving platter, surrounded with a border of nasturtium blossoms and leaves. Sprinkle top with finely chopped chives. BOILED SALAD DRESSING 34 cup butter. Yolks 4 eggs. 134 teaspoons salt. 2 tablespoons flour. 1 teaspoon mustard. 34 cup vinegar diluted with 34 teaspoon paprika. 2 tablespoons water. 1 tablespoon sugar. 1 cup cream. Process: Melt butter in sauce-pan; add flour mixed with season- ings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad. BROILED TOMATOES Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar. Place in a well-buttered broiler and broil five minutes. Remove care- fully to a well-buttered shallow ramekin, dot over with bits of butter, finish cooking in the oven, and serve. ThL Sunday 5^ S ufiday Dtftners 99 BLUEBERRY PIE Line a deep, perforated pie tin with Plain Paste; brush over with white of egg slightly beaten. Fill with three cups blueberries mixed with one cup sugar, two tablespoons flour, one tablespoon butter cut in bits, one-eighth teaspoon salt, one tablespoon lemon juice. Wet edges, cover with crust, flute the rim and bake thirty-five min- utes in a hot oven at first to set the crust, then reduce the heat and finish baking. CHEESE BALLS Rub to a paste one roll Neufchatel cheese; to this add one-half cup chopped pecan meats and one-half teaspoon finely chopped, mild red pepper; season with salt and roll with the "butter paddles" in small balls the size of Queen olives. Serve with berry or cherry pies. ICED CAFfi AU LAIT 1 cup medium ground coffee. 3 cups boiling water. White 1 egg. 3 cups scalded milk. 1 cup cold water. Process: Scald enameled coffee pot. Beat white of egg slightly. Dilute with one-half cup cold water, mix with coffee, turn into coffee pot and add boiling water, stir until well mixed. Place on range and let boil five minutes. Stir down and pour some into a cup to clear the spout of grounds. Return to pot and add remain- ing half cup of cold water. Place on back of range for ten minutes, where it will keep hot but not boil. After removing coffee to back of range, put milk into double boiler and, when scalded, pour the two together in another scalded coffee pot. Chill and serve. 100 52 Sunday Dinners il^MSu^d^, (menu Watermelon with Sherry Sauce Consomme Printaniere — Imperial Rings Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boil- ing consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) •^"^^ S2 Sunday Dinners loi Fourth Sunday cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika, and brown delicately in the oven. Serve in a circle overlapping each other on a plate covered with a doily. STUFFED HEARTS WITH VEGETABLES Clean and wash three calves' hearts; stuff and skewer into shape. Draw small strips of salt pork (lardoons) through edges of hearts. Sprinkle with salt and pepper, dredge with flour and brown well in hot Cottolene, with two slices onion, four sHces carrot, one blade celery cut fine, two sprays parsley

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