Fillets of Tongue

Ingredients

• Cut cold boiled tongue
• two tablespoonfuls of butter
• one cupful of stock
• half a teaspoonful of parsley
• one tablespoonful of lemon juice
• one teaspoonful of vinegar
• parsley

Method

1. 1

   Cut tongue into pieces, dip in melted butter and flour.

2. 2

   Brown in frying pan with butter.

3. 3

   Add flour, stock, parsley, and lemon juice or vinegar.

4. 4

   Boil once and pour around the tongue on toast.

5. 5

   Garnish with parsley and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 76. The excerpt below is the record exactly as published.

Fillets of Tongue. Cut cold boiled tongue in pieces about four inches long, two wide and half an inch thick. Dip in melted butter and in flour. For eight fillets put two table- spoonfuls of butter in the frying-pan, and when hot, put in the tongue. Brown on both sides, being careful not to burn. Take up, and put one more spoonful of butter in the pan, and then one heaping teaspoonful of flour. Stir until dark brown ; then add one cupful of stock, half a teaspoonful of parsley and one table- spoonful of lemon juice, or one tea-spoonful of vinegar

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