Braised Ox-Tongue

Ingredients

• ox tongue
• some slices of bacon
• some slices of veal or beef
• few slices of carrots
• a bouquet of thyme, laurel leaves, and cloves

Method

1. 1

   Wash and trim the tongue, lard it, and simmer with bacon, veal, carrots, and herbs for five to six hours.

2. 2

   Once cooked, skin, trim, and serve with tomato sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 15. The excerpt below is the record exactly as published.

a bouquet of thyme, laurel leaves, and parsley, salt, pepper, and a tiny pinch of nutmeg. Cook over a slow fre, skim and serve, 24 THE 366 BILLS OF FARE. ER TE SU M LL LP el ET AT RS JANUARY 24. Potage bisque d’écrevisses, Crayfish soup. Tête de veau nature. Stewed calfs head. Marinade de volaille. Chicken fritters. Cuissot de sanglier rôti. Roast haunch of boar. Pommes sautées. Soufflé of apples. Bavarois au thé. Blanc mange of maizena, flavoured with tea. Stewed calfs head. Bone the calf’s head, keep the brains separate and drain them for an hour, then boil them with some water and lemon juice and leave them in their water. Scald the calf’'s head, cut out the tongue and put it to cool. Cut the head into four pieces, and place in a stew-pan large enough for it only to fill it two- thirds ; in another saucepan put two ounces of thyme, one ounce laurel leaves, three and a half ounces onion, one ounce carrot, two ounces flour, two quarts of water, salt, whole black pepper, and two wine-glasses of vinegar ; when this boils pour it over the calfs head, and place it on the fire, adding the tongue. After boiling for two hours and a half, place the two pieces with the ears at one end of a dish and the two other pieces opposite, split the tongue, lay in the centre of the dish, put the brains on it, and garnish with parsley. I consider this the best manner of cooking calfs head. Fried slices of bread-crumb or brioche. Fry some slices of bread-crumb or brioche (see 24th of Decem- ber) about a quarter of an inch thick and three inches in diameter, in some very fresh melted butter, until ofa golden colour, be careful to keep the bread soft. Spread whatever jam or compôte you prefer on each slice and place round a dish, fillthe centre with a syrup, made with the same kind of preserve, melted in equal quantities of sherry and water, pour in when hot, and place the dish in the oven for a few minutes. THE 366 BILLS OF FARE. 25 JANUARY 5. Potage au riz. $ Rice soup. Rosbif garni de rissoles. Roast beef and rissoles. Filets de merlan à la Conti. Fillets of whiting à la Conti. , Dinde rôtie. Roast Turkey. Epinards au jus, Stewed spinach with gravy. Flan de poires. Pear tart. Rice soup. Thoroughly wash and scald your rice, when cool, drain it and place in boiling stock, and simmer gently over a slow fire until cooked. Rissoles. Rissoles are composed of cold roast meat, minced well, spiced and rolled in very thin paste, which you fry in lard or butter. Fillets of whiting à la Conti. Cut each fillet into four pieces and fry in melted butter, salt, pepper, and the juice of two iemons. When the fillets are brown on both sides, dry them on a gloth; add some slices of truffles to the butter, reduce, and thicken with a little more butter. Serve on pieces of fried bread. Brussels sprouts with butter. Clean your sprouts carefully and boil in boiling water and salt, drain them thoroughly, and put them in a frying-pan with some fresh butter, when the butter is melted, place them on a dish and sprinkle with salt and pepper. 26 TAF 366 BILLS OF FARE. NT Ne PE DNS JANUARY 26. Potage en fausse tortue, Mock turtle soup, perlans au gratin. Baked smelts. Langue de bœuf braisée sauce Draised ox tongue, tomato sauce. tomate. Gigot de chevreuil rôti. Roast leg of roebuck. Purée de haricots à la crème. Purée of haricot beans with cream. Beignets de pommes. Apple fritters. Mock turtle soup, French fashion. Take two pounds of lean mutton, with scraps of turbot or any kind of fish, such as salmon, whiting or carp, use heads and all, warm in a saucepan with butter and a bouquet of herbs until brown, then boil in water till the bones drop from the mutton; pass the stock through a cloth, clear it with whites of egg, reduce until it is thick enough to bear the addition of half a bottle of Madeira without making it too thin; then add the quarter of a calfs head which has been previously boïled in white wine and cut into small squares, season with cayenne and serve. Baked smelts. Wash and clean your smelts and lay them in a tin dish with some melted fresh butter, dried herbs, salt, pepper, and a little nutmeg, cover them entirely with scraped crust of bread, moisten with hot melted butter drop by drop and then pour a little white wine over it. Reduce the sauce in a slow oven and brown with a salamander. Braïised ox-tongue. Thoroughly wash and trim your tongue, lard it, and simmer over a slow fire for five or six hours with some slices of bacon, veal, or beef, a few slices of carrots

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