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Braised Tongue a la Jardiniere
From Miss Parloa's kitchen companion, 1887
Serves 8
This dish is complex but rewarding.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Braised Tongue a la Jardiniere. After washing a fresh beef tongue, run through the roots and end of it a trussing-needle threaded with strong twine, and draw tightly enough to make the ends of the tongue meet. Tie the twine firmly. Cover the meat with boiling water, and boil gently for two hours ; then remove it from the kettle and skin it. Put six table-spoonfuls of butter into the braisiug-pan, and when it has become hot, put in half a small carrot, ENTRIES. 825 half a small turnip, and an onion, all cut fine. Cook for five minutes, stirring all the while; then remove the vegetables. Koll the tongue in dry flour, and put it into the brais- ing-pan with the butter in which the vegetables were fried. Brown one side ; then turn the tongue and brown the other side. Add the cooked vegetables and a quart of the water in which the meat was boiled. Cover the pan, and cook slowly in the oven for two hours, basting every fifteen minutes. Mix a table-spoonful of corn-starch with half a cupful of cold water, and stir into the gravy in the braising-pan. There should be a pint and a half of this gravy ; and if there be less, add some of the water in which the tongue was boiled. Season with salt, pepper, and the juice of half a lemon
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Cook this with the app: pantry check, scaling, and the assistant.