Langue de Boeuf en Hoche Pot

Ingredients

• Allow a tongue
• a few pieces of fat bacon
• all sorts of vegetables
• a glass of white wine
• seasoning
• a bouquet of herbs

Method

1. 1

   Partly boil the tongue, skin it, and cut into pieces.

2. 2

   Cook in a stewpan with bacon, vegetables, herbs, seasoning, and wine for 2-3 hours.

3. 3

   Arrange on a dish, strain the gravy, and pour over.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 67. The excerpt below is the record exactly as published.

Allow a tongue to boil in salted water until tender ; then strip it of the skin and cut it open lengthways down the middle ; lay it flat upon a dish. Pour over it a sauce made of butter melted, a wineglassful of vinegar, a good tablespoonful of chopped parsley, pepper and salt. Langue de Boeuf en Hoehe Pot. Partly boil the tongue in salted water, skin it, cut into short thick pieces. Put into a stew- pan with a few pieces of fat bacon all sorts of vegetables cut into convenient lengths, a bouquet of herbs, seasoning and a glass of white v/ine. Cover well and cook gently for two or three hours ; arrange all neatly on a hot dish, strain the gravy, and pour over all. BCBuf au Four. {To he eaten cold.) Mince finely a slice of lean beef, then add a small quantity of beef fat, also finely minced. ADDENDUM. 205 the same of lean ham, some parsley, mushrooms (fresh or tinned ones), shallots, and savoury herbs, all finely minced also. Line a mould with a few slices of nice bacon, cut small. Add to the mince four yolks of eggs, to bind it well together, then put into the mould and bake gently two or three hours. The mould should be carefully covered over with a paste made of flour and water. When sujB&ciently cooked re- move this crust and pour a little melted butter over the top of the meat. Set aside till cold. This is a nice dish for the supper table. Queue de Bceuf en Hoche Pot. The ox tail is jointed, then parboiled and cooked afterwards in the stewpan in exactly the same manner as the " Langue de boeuf en hoche pot.'' Queue de Boeuf a la Matelote. Cut the ox tail at each joint, stew gently in the oven with water till quite tender. Make a little brown roux with butter and flour, and mix a little of the liquor from the stewpan with it. Place the joints of ox tail in this and a few small onions previously boiled in water; add a 2o6 ADDENDUM. glass of wine; a buncli of sweet herbs, a clove, peppercorns, and a spoonful of salt. Cook slowly another hour, take out the pieces of tail, put them on a dish, and arrange the onions round them; strain the sauce, and add a spoon- ful of capers or anchovy sauce. Pour over all and garnish with strips of fried bread. Carre de Mouton aux Concombres. Take a square piece of mutton (a flank cut will do), trim it neatly, prick it with fat all over, then roast it. While it is roasting prepare two or three small cucumbers, which have been pared and steeped in vinegar. Cut them into dice, put a little butter into a stewpan, and a slice of ham ; add the cucumbers, and stir them about till they begin to brown, then stir in a pinch of flour with seasoning

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