Braised Tongue
From Keep the war foods cooking, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 2. The excerpt below is the record exactly as published.
BRAISED TONGUE. 1 beef tongue 4, cup celery diced % cup carrots diced 1 sprig parsley % eup onion diced. Cook tongue slowly in boiling water 2 hours. Take out, remove skin and roots. Place in deep pan and surround with vegetables. Add 4 cups of sauce
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