Calf's Tongue Stewed

Ingredients

• the tongue
• two slices of fat pork
• two sprigs of parsley
• two sprigs of thyme
• one bay leaf
• one clove
• half an onion
• one carrot cut in slices
• half a glass of wine
• a glass of broth or soup
• a saltspoonful of salt
• half one of pepper

Method

1. 1

   Prepare tongue by cutting and parboiling to remove skin.

2. 2

   Place in a crock with pork, vegetables, salt, and liquids.

3. 3

   Cover and cook in a moderate oven for three and a half hours.

4. 4

   Serve with strained gravy and vegetables.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 81. The excerpt below is the record exactly as published.

calf's tokgue stewed. Cut little fillets of salt pork ; sprinkle them with a mixture of parsley, very finely-chopped chives (or on- ion), salt, and pepper ; trim the tongue ; parboil it to take ojff the skin ; then lard it with these fillets (see Larding) ; put in a small stone crock with a lid, two slices of fat pork, two sprigs of parsley, two of thyme, one bay leaf, one clove, half an onion, one carrot cut in slices, a saltspoonful of salt, and half one of pepper ; lay the tongue on the vegetables, etc. ; pour in half a glass of wine and a glass of broth or soup

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