Brown Fricassee of Sheep's Tongues

Ingredients

• half a dozen tongues
• two generous table-spoonfuls of flour
• three table-spoonfuls of butter
• a teaspoonful of chopped onion
• a pint of stock

Method

1. 1

   Wash and simmer tongues in boiling water for two hours.

2. 2

   Cool, remove roots, and cut in half.

3. 3

   Season with salt and pepper, roll in flour, and brown in butter with onion.

4. 4

   Add remaining flour, stir until smooth, then slowly add stock while stirring.

5. 5

   Season and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 170. The excerpt below is the record exactly as published.

Brown Fricassee of Sheep's Tongues. The day before the fricassee is to be served, wash the tongues carefully, and, putting them into a stew-pan con- taining boiling water enough to cover them, simmer them for two hours. At the end of that time set them away to cool ; and when they are cool, take them from the water, rid them of their roots, and cut them in two lengthwise. Put them in a cool place until morning. If provision is to be made for six persons, use half a dozen tongues. In the morning season them with salt and pepper. Put upon a plate two generous table-spoonfuls 326 MISS PARLOA'S KITCHEN COMPANION. of flour, and roll the tongues in it. Put three table-spoon- fuls of butter into a frying-pan, and when it gets hot, put in the tongues and a teaspoonful of chopped onion. Cook until the meat gets browned on all sides. Add what flour remains on the plate, and stir until the Horn- is smooth ; then slowly add a pint of stock, stirring all the while. Season with salt and pepper; then add a teaspoonful of lemon juice, and send the dish to the table. This fricassee is nice for luncheon, especially if a dish of boiled rice accompany it. Tongues cost only a few cents apiece. * Braised Lambs' Tongues. Put six lambs' tongues into a stew-pan, and, after covering with boiling water, simmer gently for two hours. Take them up at the end of that time, and, throwing them into cold water, skin them. Put three table-spoon- fuls of butte

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