Braised Ox Tongue (Langue de Bceuf Braisee)

Ingredients

• 1 fresh ox tongue
• 2 oz. dripping or bacon fat
• A little flour
• A small bunch of herbs
• Juice of 1 lemon
• about 2 cupfuls of flavouring vegetables (carrot, turnip, onion, and celery)

Method

1. 1

   Wash the tongue thoroughly in warm and cold water.

2. 2

   Put it in a saucepan with hot water to cover and a little salt, simmer for two hours.

3. 3

   Lift out, skin, trim, and skewer into a round shape.

4. 4

   Melt fat in a stewpan, fry vegetables until lightly brown, then lift out.

5. 5

   Coat the tongue with flour, brown it in the fat, return vegetables, pour in 2 pints of the boiling liquid, add herbs, cover, and cook in the oven for about 1.5 hours.

6. 6

   Turn it over, strain lemon juice on top, and cook for another 30 minutes until tender.

7. 7

   Serve with strained gravy.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 353. The excerpt below is the record exactly as published.

Braised Ox Tongue (Langue de Bceuf Braisee) 1 fresh ox tongue. Flavouring vegetables. 2 oz. dripping or bacon fat. A little flour. A small bunch of herbs. Juice of 1 lemon. Wash the tongue thoroughly, first in warm and then in cold water, until all the slimy substanco is removed from it. Then put it into a saucepan with hot water to cover it and a little salt, and let it simmer slowly for two hours, skimming when necessary. Now lift the tongue out of the water, skin it, trim it neatly and skewer it into a round shape, fastening the tip round the thick part. Then melt the dripping or fat in a stewpan large enough to hold the tongue. Put into it about 2 cupfuls of flavouring vegetables (carrot, turnip, onion, and celery)

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