Langue de Beouf a la Bruges (Braised Ox-Tongue)

Ingredients

• a mildly pickled ox-tongue
• a little stock
• mask with ham cullis
• little heaps of stewed cabbage
• carrots
• turnips
• small pieces of lean ham
• slices of small smoked sausages

Method

1. 1

   Put cut vegetables in a stewpan, place the ox-tongue on top, add stock, and cook slowly until tender.

2. 2

   Remove skin, slice thinly, place on a dish, mask with ham cullis, and garnish with stewed cabbage, carrots, turnips, ham, and sausages.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 37. The excerpt below is the record exactly as published.

Langue de Beouf a la Bruges. (Braised Ox-Tongue.) Put some cut vegetables in a stewpan, and place a mildly pickled ox-tongue on top ; put in a little stock and cook slowly till tender. Remove the skin. Cut it in thin slanting slices, put on a dish, mask with ham cullis, and garnish with little heaps of stewed cabbage, carrots, and turnips, small pieces of lean ham, and slices of small smoked sausages

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