Braised Lamb's Tongues

Ingredients

• a number of lambs' tongues
• a half-teaspoonful of salt
• two tablespoonfuls of butter
• two of flour
• one cupful of the pot liquor
• one cupful of strained tomato
• a bay-leaf
• four cloves
• a blade of mace
• two sprigs of parsley
• half of an onion
• salt and pepper to taste

Method

1. 1

   Wash tongues, cover with boiling water, add salt, and simmer for two hours.

2. 2

   Cool, skin, and trim.

3. 3

   Make a sauce with butter, flour, pot liquor, strained tomato, and seasonings.

4. 4

   Place tongues in a baking dish, pour sauce over, cover, and cook in a moderate oven for two hours.

As published

This recipe was extracted from Kirmess cook book (1907), page 54. The excerpt below is the record exactly as published.

BRAISED lamb's TONGUES. Table Talk. When a number of lambs' tongues can be procured they can be made into a good and substantial dish. Wash them, cover with boiling water, add a half-tea- spoonful of salt and simmer for two hours. Let stand until cool enough to handle, then skin and trim away the roots of the tongues. Make a sauce with two table- ENTREES. 131 spoonfulfi of butter, two of flour, one cupful of the pot liquor and one cupful of strained tomato. Add a bay- leaf, four cloves, a blade of mace, two sprigs of parsley, half of an onion and salt and pepper to taste

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