Calf's Tongue

Ingredients

• 3 calves' tongues
• 1 bay-leaf
• Salt
• 2 cloves
• 2 qts. of water
• 1 slice of lemon
• 6 pepper-corns
• % cup of sour cream
• 2 tbsps. of capers
• % lb. of butter
• % tsp. of sugar
• 3 tbsps. of flour
• 2 yolks of eggs
• 2 tbsps. of lemon juice
• Salt, 1 pinch of pepper

Method

1. 1

   The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices.

2. 2

   Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers.

3. 3

   The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served.

4. 4

   The gravy must not be too thin.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 22. The excerpt below is the record exactly as published.

CALF'S TONGUE. Quantity for 6 Persons. 3 calves' tongues 1 bay-leaf Salt 2 cloves 2 qts. of -water 1 slice of lemon 6 pepper-corns % onion The Gravy. % cup of sour cream 2 tbsps. of capers % lb. of butter % tsp. of sugar 3 tbsps. of flour 2 yolks of eggs 2 tbsps. of lemon juice Salt, 1 pinch of pepper Preparation : The tongues must be fresh and washed well, cooked until tender in 2 qts. of water

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