Braised Tongue

Ingredients

• 1 fresh tongue
• 4 tablespoons butter
• 4% cup carrot
• 4% cup celery } diced
• ¥ cup onion }
• 1 sprig parsley
• 4 tablespoons flour
• 114 cups stewed and strained tomatoes may be used in place of some of the water.
• Salt, pepper
• Salt, pepper
• Worcestershire Sauce

Method

1. 1

   Put tongue in boiling water, cook slowly 2 hours.

2. 2

   Take tongue from water and remove skin and roots.

3. 3

   Place in deep pan with vegetables.

4. 4

   Brown butter, add flour.

5. 5

   When well browned, add 4 cups water in which tongue was cooked.

6. 6

   Season with salt, pepper, and Worcestershire Sauce and pour over tongue.

7. 7

   Cover and bake 2 hours in slow oven (300° F.), turning after first hour.

8. 8

   Remove tongue and serve with sauce, strained or not.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 134. The excerpt below is the record exactly as published.

BRAISED TONGUE 1 fresh tongue 4 tablespoons butter Vg cup carrot 4 tablespoons flour 4% cup celery } diced Salt, pepper ¥ cup onion } Worcestershire Sauce 1 sprig parsley Put tongue in boiling water, cook slowly 2 hours. Take tongue from water and remove skin and roots. Place in deep pan with vegetables. Brown butter, add flour. When well browned, add 4 cups water in which tongue was cooked. Season with salt, pepper, and Worcestershire Sauce and pour over tongue. 114 cups stewed and strained tomatoes may be used in place of some of the water.

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