Calf's Tongue

Ingredients

• a good-sized fresh Calf’s Tongue
• three ounces of onions
• three ounces of carrots
• three ounces of turnips
• three ounces of leeks
• an ounce of celery
• a bag containing a dessertspoonful of dried herbs
• half a gill of Marsala
• a gill of tomato puree

Method

1. 1

   Soak the tongue in cold water for an hour, then cover with hot broth and add diced vegetables and herbs.

2. 2

   Simmer for three hours, then remove the tongue, scrape off the skin, and thicken the broth.

3. 3

   Slice the tongue, marinate in sauce, and serve garnished with vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 128. The excerpt below is the record exactly as published.

a good-sized fresh Calf’s Tongue, soak it in cold water for an hour, then put it into a casserole or stewpan and cover it with hot broth. Bring to the point of boiling, and then slip into the pan three ounces each of onions, carrots, turnips, and leeks, all cut into small dice, an ounce of celery, a bag con- taining a dessertspoonful of dried herbs, and seasoning. Simmer for about three hours, and then take out the Tongue, and strain off the broth. At once, while it is hot, scrape off the skin of the Tongue, and put it away. This should be done the day before the dish is wanted. Having taken the fat off the broth, proceed to thicken three gills of it, bring to the boil, skim, and CALF’S TONGUE 191 add half a gill of Marsala. Next, having sliced up the cold Tongue in slices three-eighths of an inch thick and placed them in a casserole, strain the sauce over them, adding a gill of tomato puree. Let them marinade in this till wanted, then set the pan over a low fire and gently warm the Tongue. When hot, take out the pieces of Tongue, arrange them on a hot silver dish in a line, overlapping each other, and pour the sauce Over them. Garnish with a ring of Jerusalem Artichokes, Brussels Sprouts, or any nice vegetable. [ Wyvern. ] Macaroni, with a little tomato puree, makes a nice garnish for this dish. Calf’s Head en Tortue. — In the recipe for Mock Turtle Soup given on page 45, it was advised that the meaty portions of the calf’s head should not he put into the soup but that they should be set aside for another dish. Wyvern gives an excellent method of preparing them. Season the pieces of meat with pepper, salt, and spiced pepper. Take a saute-pan with high sides, melt in it two ounces and a half of butter or clarified suet over a moderate fire, and then stir in three ounces of lean

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