Braised Lambs' Tongues

Ingredients

• six lambs' tongues
• three table-spoonfuls of butter
• two table-spoonfuls of flour
• a pint and a half of the water
• a bay leaf
• a clove
• a stalk of celery
• half a small onion
• a sprig of parsley

Method

1. 1

   Simmer tongues in boiling water for two hours, cool, and skin.

2. 2

   Brown in butter with flour until dark brown, then add boiling water.

3. 3

   Season and add herbs.

4. 4

   Cover and cook slowly for one hour.

5. 5

   Serve with strained sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 170. The excerpt below is the record exactly as published.

Braised Lambs' Tongues. Put six lambs' tongues into a stew-pan, and, after covering with boiling water, simmer gently for two hours. Take them up at the end of that time, and, throwing them into cold water, skin them. Put three table-spoon- fuls of butter into a frying-pan, and when it gets hot, add two table-spoonfuls of flour. Stir the mixture until ~A, becomes dark brown ; then add a pint and a half of the water in which the meat was boiled. Boil up once, and season with salt and pepper and a table-spoonful of lemon juice. Put the tongues into a deep pan, and pour the sauce over them. Add a bay leaf, a clove, a stalk of celery, half a small onion, and a sprig of pars- l

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