Braised Tongue

Ingredients

• Wash a fresh beef tongue
• six table- spoonfuls of butter
• half a small carrot
• half a small turnip
• two onions, all cut fine
• one quart of the water
• a bouquet of sweet herbs
• one clove
• a small piece of cinnamon
• the juice of half a lemon

Method

1. 1

   Run a strong twine through the tongue, tie firmly.

2. 2

   Cover with boiling water and boil gently for two hours.

3. 3

   Drain, then cook carrot, turnip, and onions in butter.

4. 4

   Roll tongue in flour, brown in the pan, add boiling water, herbs, clove, cinnamon, salt, and pepper.

5. 5

   Cover and cook for two hours, basting often.

6. 6

   Add lemon juice to gravy after an hour and a half.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 75. The excerpt below is the record exactly as published.

Braised. Tongue. Wash a fresh beef tongue, and, with a trussing needle, run a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots ; then tie firmly. Cover with boiling water, and boil gently for two hours ; then take up and drain. Put six table- spoonfuls of butter in the braising pan, and when hot, put in half a small carrot, half a small turnip and two onions, all cut fine. Cook five min- utes, stirring all the time, and then draw to one side. Roll the tongue in flour, and put in the pan. As soon as browned on one side, turn, and brown the other. Add one quart of the water in which it was boiled, a bouquet of sweet herbs, one clove, a small piece of cinnamon and salt and pepper. Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and salt, pepper and flour. When it has been cooking an hour and a half, add the juice of half a lemon

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