Calf’s Tongue with Tomato Sauce

Ingredients

• Calf's tongue
• fillets of bacon
• bouquet of mixed herbs
• two carrots
• two onions
• three heads of cloves

Method

1. 1

   Trim and scald the tongue, lard with seasoned bacon, and simmer in stock with mixed herbs, carrots, onions, and cloves for four hours.

2. 2

   Split, skin, and serve covered with tomato sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 27. The excerpt below is the record exactly as published.

Calfs tongue, tomato sauce. Pluviers où vanneaux rôtis. Roast plover or lapwings. Cardôns à la moelle, Stewed cardoons and marrow. Madeleines. Madeleine cakes. Cabbage soup. Boil a piece of salt pork in water for an hour; add a blanched cabbage cut into quarters, carrots, turnips, leeks, celery, an onion stuck with a head of clove, pepper, and a saveloy, simmer over a slow fire for four hours ; when ready to serve, pour the soup over slices of bread in a soup-tureen, hand the vegetables and pork in a separate dish. Salt pork and cabbage. See above for recipe. Calf’s tongue with tomato sauce Trim and scald your tongue, and leave until cold ; lard it with fillets of bacon well seasoned with mixed spice and chopped herbs, simmer in a stew-pan for four hours, in stock seasoned with a bouquet of mixed herbs, two carrots, two onions, and three heads of cloves

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