Braized Beef Tongue
From Lessons in cooking through preparation of meals, 1912
Serves 6
Serve on a platter with the sauce strained around it.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 163. The excerpt below is the record exactly as published.
BRAIZED BEEF TONGUE POTATO CUBES CARROTS AU GRATIN LEMON MILK SHERBET SPONGE CAKE Cream of Asparagus Soup Cut the tough portions of the asparagus left from the preceding day, into small pieces, add the water drained from the asparagus cooked the day before and enough more to make i pt. Cook until tender, about ^ h, then add I t salt and press the pulp through a vegetable press. MAY MENUS 297 While the asparagus is cooking melt 2 T butter in the tipper part of the double boiler, add 2 T flour, and when well blended add slowly, stirring all the time, 2 c milk. Boil a few m, then set over hot water. When the asparagus is cooked and mashed add to the mixture in the double boiler. Strain, reheat and serve. Braized Beef Tongue Use a fresh tongue for braizing. Place in a kettle, cover with boiling water and cook slowly for 2 h. Drain from the water, which should be saved, remove skin and roots, place in a deep pan, and surround with ys c each carrots, onion and celery, cut into small dice, and i sprig of parsley; pour over all 4 c of sauce
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