Braised Ox-Tongue

Ingredients

• 1 ox-tongue
• 1 pint stock
• 1 onion
• 1 small carrot
• 1 bouquet garni
• 1 clove
• 1% pint piquante sauce
• 6 thin slices bacon

Method

1. 1

   Trim ox-tongue, blanch, and cool.

2. 2

   Put into a kettle with bacon, onion, carrot, bouquet garni, clove, and stock.

3. 3

   Cook until three parts done, then skin while hot.

4. 4

   Strain the cooking liquid, remove fat, add piquante sauce, and finish cooking the tongue.

5. 5

   Serve with sauce over it.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 102. The excerpt below is the record exactly as published.

Braised Ox-Tongue Baked Potatoes Mashed Turnips Cold Slaw Cheese Wafers Rice Mousse Coffee *Braised Ox-Tongue—1 ox-tongue, 1 pint stock, 1 onion, 1 small carrot, 1 bouquet garni, 1 clove, 1% pint piqu- Drop. ante sauce, and 6 thin slices bacon

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