Braised Tongue—English Style

Ingredients

• a fresh tongue about three pounds
• one tablespoonful of butter
• one of flour
• three cupfuls of stock or water
• one small carrot cut fine
• two tablespoonfuls of finely minced onion
• one sprig of parsley
• a saltspoonful of celery seed or salt
• one teaspoonful of Worcestershire sauce
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Simmer tongue until soft, remove skin, and place in a baking pan.

2. 2

   Prepare sauce with butter, flour, stock, carrot, onion, parsley, celery seed, Worcestershire sauce, salt, and pepper.

3. 3

   Bake for two hours, strain gravy over tongue, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 74. The excerpt below is the record exactly as published.

BRAISED TONGUE— ENGLISH STYLE. This is an economical dish, and an excellent one for dinner. Select a fresh tongue about three pounds, and simmer slowly until sufficiently soft to remove the skin and roots. Put it into a baking pan and cover with the following sauce : Brown one tablespoonful of butter, add one of flour; pour over it three cupfuls of stock or water. If water, use that in which the tongue was boiled. Then add one small carrot cut fine, two table- spoonfuls of finely minced onion, one sprig of parsley, a saltspoonful of celery seed or salt, one teaspoonful of Worcestershire sauce

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