Fresh Tongue, Boiled
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Slice at the table and use the fleshy parts for hash.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 175. The excerpt below is the record exactly as published.
and peppercorns, and add enough boiling water to cover it. The braising-pan is then closed, and the meat cooked slowly for an hour. Meantime the spaghetti is boiled for ten minutes in salted boiling water, and then drained and laid in cold water. A sauce is made by browning together a tablespoonful each of butter and flour, and then gradually mixing with them a pint of the broth from the meat. The sauce may be made more elabo- rate by putting into it small bits of cold chicken or tongue. Just before 'Caz filet \s, taken up, the spaghetti is taken from the cold water, and warmed in the sauce. The filet is dished with the spaghetti as a garnish, and served hot. FRESH TONGUE, BOILED. Fresh beef, calf, pig, or lamb tongue, or those which have been only slighdy salted, make a very nice dish. To prepare them, soak them over night in plenty of cold water REMOVES (RELEV&S). 317 lo freshen them slightly if they are salted, or to blanch them if they are fresh. The next day put them over the fire with cold water for salted tongues, or boiling water for fresh ones : allow twenty minutes to each pound for boiling, from the time they begin to boil. A lemon sliced, or a cupful of vin- egar, and a teaspoonful each of whole cloves and pepper- corns, boiled with tongues, greatly improves their flavor. When they are done, take them up, remove the skin, and return them again to the pot-liquor to keep hot ; or, if they are to be used cold, let them cool in it. At the table, slice them in rather long slices, beginning near the tip. All the fleshy parts and the fat near the roots of the tongues will serve to make excellent hash when cold. ROBERT SAUCE. Serve with the tongues a hot sauce, made as follows : Chop a peeled onion in quarter-inch dice, and fry it in a tablespoonful of butter until it is brown. Then add half a cupful of vinegar
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