Jewish Stewed Tongue

Ingredients

• a calf's tongue
• 2 tablespoonfuls of butter
• 1 chopped onion
• 1 tablespoonful of flour
• 3 cups of the water in which the tongue was cooked
• ^ cup of seeded raisins
• a few cloves
• 1 bay-leaf
• ^ cup of vinegar
• % teaspoonful of paprica

Method

1. 1

   Boil the calf's tongue in salted water until tender; skin and slice thin.

2. 2

   Heat butter, add chopped onion, stir in flour until brown; add water, raisins, cloves, bay-leaf, vinegar, and paprika.

3. 3

   Let boil well, then add the sliced tongue.

4. 4

   Let simmer for ten minutes.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 16. The excerpt below is the record exactly as published.

Jewish Stewed Tongue. Boil a calf's tongue in salted water until tender ; skin and slice thin. Then heat 2 ta- blespoonfuls of butter ; add i chopped onion ; stir in i tablespoonful of flour until brown ; add 3 cups of the water in which the tongue was cooked, ^ cup of seeded raisins, a few cloves, I bay-leaf, ^ cup of vinegar, and % teaspoonful of paprica

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