Fresh Ox-Tongue with Gherkin Sauce
From Practical household cookery, 1891
Serves 8
Can also be served with various sauces.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 70. The excerpt below is the record exactly as published.
FRESH OX-TONOUE WITH GHERKIN SAUCE. Immerse a fresh ox-tongae in boiling water for a few minutes, to enable the white skin to be removed by scraping ; then lard it with a small larding-needle in the following manner : — ^Trim about half a pound of fresh fat bacon two inches long by about three wide, cut this in strips a quarter of an inch thick, soak them for an hour in a pint of white wine, properly seasoned with salt and pepper and a little chopped parsley. After having wiped the shreds of bacon and larded the tongue with them, place this in a saucepan with four quarto of cold water, two rashers of bacon, an onion and a carrot nicely shred, together with a bay-leaf, a little thyme, three cloves, a teaspoonful of salt, and two pinches of pepper
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