Breaded Beef Tongues

Ingredients

• Six slices cooked corned tongue
• 1 egg
• 1/3 cup bread crumbs
• 3 tablespoons butter
• 1/2 can of tomatoes
• 1 large onion
• 1 bayleaf
• 3 tablespoons flour
• salt and pepper

Method

1. 1

   Dip tongue in egg, then in crumbs, and sauté in butter.

2. 2

   Prepare sauce with tomatoes, onion, bayleaf, butter, flour, salt, and pepper, cook together for 15 minutes and strain.

3. 3

   Serve with spinach timbales.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 28. The excerpt below is the record exactly as published.

/2 can of tomatoes. 1 clove of garlic. 1 tablespoon flour. 1 tablespoon lard. 1 bayleaf. Sweet herbs, salt and pepper to taste. Cut meat into 2-inch pieces, season and fry in the hot lard. Let it brown. Add chopped onions and carrots and the clove of garlic minced. When all is brown, add 1 tablespoon sifted flour. Let this brown. Add 1 quart boiling water, the tomatoes, etc., and 1 teaspoon of vinegar. Let this simmer lJ/2 hours, or until meat is tender. Serve hot with crisp pastry or strips of fried cornmeal mush. /. C. Mclndoe. Shepherd's Pie. Cold meat. Potatoes. Pepper and salt. 1 tablespoon of milk. MEATS 75 Boil the potatoes; mince the meat, and put it into a deep pie dish with a little well seasoned gravy ; cover with the pota- toes mashed, making them high in the middle; draw a fork over them and bake f^ of an hour. Mrs. Stevens, Swiss Steak. Four pounds of round steak, 1 J/2 or 2 inches thick; cut in pieces 2 by 4 or 5 inches. Dredge with 1 cup flour and pound in thoroughly on both sides. Fry till very brown in beef drippings in deep iron skillet. Put 1 Spanish onion, 1 small piece garlic, 1 green pepper (without the seeds), and 1 can tomatoes, through the meat-chopper, and pour over the steak. Cover tight and cook 3j/2 hours. Add salt and pepper to taste after the first V/i hours. If the sauce thickens too rapidly add j/2 cup of hot water from time to time. Run the pancake turner over the bottom of the pan occasionally, to keep the flour from sticking to the bottom. Mrs. Amanda S, Thompson, Steak Three Inches Thick. Season meat with salt and pepper; chop 2 large onions very fine, and 3 bell peppers, and put over the steak; slice lemon very thin, and put over the peppers; then pour over l!/2 cups tomato catsup. Roast in oven 20 or. 30 minutes. After meat is in oven, baste continually, and after 10 minutes add 1 cup of soup stock. Jessie Duncan, Tongue With Raisins. Boil a fresh tongue until tender, remove the skin and trim into shape. About 1 hour before serving put a piece of butter and 1 tablespoon of flour in a saucepan, and when blended, add 2 or 3 cups of the water in which the tongue was cooked, which has been cooled and freed from grease. Season with salt, 2 or 3 small red peppers and a dash of clove. When boiling, add the tongue, and cover with % of a cup of raisins, seeded and torn in half. Baste frequently. When the tongue is hot through, place on hot platter, pour the sauce over, and serve at once. Mrs, S, T, Hamilton. 76 PORTLAND WOMAN'S EXCHANGE COOK BOOK Breaded Beef Tongues. Six slices cooked corned tongue; 1 egg; 1-3 cup bread crumbs. Dip the tongue in the egg, then in the crumbs, and saute in butter. Put them in a dish and pour around them a sauce made of Yi can of tomatoes, 1 large onion, 1 bayleaf, 3 tablespoons butter, 3 tablespoons flour, salt and pepper

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