Hungarian Tongue

Ingredients

• a fresh bullock's-tongue
• a carrot
• an onion
• a clove of garlic
• a bay-leaf
• a tea-spoonful of salt
• half a dozen peppercorns
• half a fresh lemon sliced
• as much water as will cover it

Method

1. 1

   Boil the tongue with the vegetables and spices, then simmer until tender.

2. 2

   Remove skin, trim, and reduce gravy.

3. 3

   Mix flour with butter, add gravy, and lemon juice.

4. 4

   Serve with parsley and lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 731. The excerpt below is the record exactly as published.

Hungarian Tongue (a German recipe). — Take a fi-esh bullock's-tongue. Put it into a stewpan with a carrot, an onion, a clove of garUc, a bay-leaf, a tea-spoonful of salt, half a dozen peppercorns, half a fresh lemon sHccd, and as much water as will cover it. Let it boil ; then di-aw the saucepan to the side of the fire, and simmer gently until the tongue is quite tender. Take off the skin, and trim the tongue neatly ; strain and reduce the gravy. ilix a table-spoonful of flour very smoothly with two ounces of butter. Keep stirring over the fire until it is lightly browned, and steam a bruised clove of garlic

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