Lambs' Tongues Stewed

Ingredients

• Six tongues
• three heaping tablespoonfuls of butter
• one large onion
• two slices of carrot
• three slices of white turnip
• three tablespoonfuls of flour
• one of salt
• a little pepper
• one quart of stock or water
• a bouquet of sweet herbs

Method

1. 1

   Boil tongues for one and a half hours, cover with cold water, and remove skins.

2. 2

   Cook butter, onion, turnip, and carrot for fifteen minutes.

3. 3

   Add flour and cook until brown.

4. 4

   Stir in stock, add tongue, salt, pepper, and herbs.

5. 5

   Simmer for two hours.

6. 6

   Serve with boiled vegetables.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 77. The excerpt below is the record exactly as published.

Lambs' Tongues, Stewed. Six tongues, three heaping table-spoonfuls of butter, one large onion, two slices of carrot, three slices of white turnip, three table-spoonfuls of flour, one of salt, a little pepper, one quart of stock or water and a bouquet of sweet herbs

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