Calves' Tongues

Ingredients

• half a dozen slices of carrot
• an onion sliced
• five cloves
• a teaspoon of whole peppercorns
• half a level tablespoon of salt
• one-quarter cup of butter
• three slightly rounding tablespoons of flour
• two cups of broth
• one-half level teaspoon of salt
• the same of paprika
• a saltspoon of allspice
• one tablespoon of vinegar
• a few grains of cayenne
• half a tablespoon of capers

Method

1. 1

   Wash and put the tongues in a saucepan with carrots, onion, cloves, peppercorns, and salt.

2. 2

   Cover with boiling water and simmer until tender.

3. 3

   Drain, cool, remove skin, and reheat in the hot liquid.

4. 4

   For the sauce, melt butter, add flour, cook until browned, then add broth, salt, paprika, allspice, vinegar, cayenne, and capers.

5. 5

   Pour over the tongues and serve.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 11. The excerpt below is the record exactly as published.

CALVES' TONGUES— Wash and put into a saucepan with half a dozen slices of carrot an onion sliced, five cloves, a tea- spoon of whole peppercorns, and half a level tablespoon of salt. Cover with boiling water and simmer until tender. Drain and cool a little, then take off the skin. Drop back into the hot liquid to reheat. Serve with a 'sauce. Melt one-quarter cup of butter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers

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