Curried Ox-Tongue
From A calendar of dinners, with 615 recipes, 1913
Serves 2
For brown sauce, melt 3 tablespoonfuls Crisco, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoonfuls flour and fry it also; then add 1 cupful stock or water and few drops of kitchen bouquet. Let all cook ten minutes, stirring constantly add seasoning of salt and pepper, and strain for use. Sufficient for 6 slices.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 31. The excerpt below is the record exactly as published.
1 egg Salt and pepper to taste 34 cupful Crisco Mixed pickles Tartare sauce Singe, empty, and split chicken in half; take breastbone out and sprinkle salt and pepper over. Melt 1% cupful Crisco in frying pan and fry chicken half hour, turning it now and then. Remove from pan and place between two dishes with heavy weight on top, till it 1s nearly cold. Then dip in egg beaten up, and roll in breadcrumbs. Melt remaining Crisco, then sprinkle it all over chicken; roll in breadcrumbs once more. Fry in hot Crisco to golden color. Serve at once with a garnish of chopped pickles, and tartare sauce. Chicken en Casserole 1 tender chicken for roasting 1 cupful hot sweet cream ¥% cupful Crisco 2 cupfuls chopped mushrooms Salt and pepper 1 tablespoonful chopped 1 pint hot water parsley Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes 60 Meats longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor. Curried Ox-Tongue 6 slices cooked ox-tongue 1 cupful brown sauce 3 tablespoonfuls Crisco 1 eke roll 2 teaspoonfuls curry powder 1 eg 6 chopped mushrooms 1 as boiled rice
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