Neat's Tongue au Gratin

Ingredients

• a boiled or roasted tongue
• a little broth
• a dash of vinegar
• some capers
• parsley
• chives
• shallots
• chervil
• salt
• whole pepper
• the raspings of bread

Method

1. 1

   Cut the tongue into thin slices, place in a dish with broth, vinegar, capers, chopped herbs, salt, pepper, and bread raspings.

2. 2

   Arrange tongue slices, cover with seasoning and more bread raspings, then bake in a Dutch oven.

3. 3

   Pour more broth over when served.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.

Neat's Tongue au Gratin. Having cut up a boiled or roasted tongue into thin slices, put into the dish in Avhicli you mean to send it to table a little broth, a dash of vinegar, some capers, parsle}', chives, shallots, and chervil (all cho])ped very line), salt, whole pep- per, and the raspings of bread ; arrange the slices of tongue neatl}' on this seasoning, and put more over it, finishing with bread raspings ; bake it in a Dutch oven. When served, pour a little more broth over it. 298 THE THOnOUGH GOOD COOK. 37. Sheep's Tongues a la Saint Lambert. Slice three onions, three carrots, three tnrnips, a head of celery, and some mushrooms: brown them in butter, then add salt, spice, a bunch of mixed herbs, two or three spoonfuls of broth, and a glass of white -wine. Put the tono'ues into this sauce ; when done, take them out and skin them. Strain the sauce, add a puree of any vegetables, and pour it over the tongues. 38. To Boil Tripe. Clean it extremely Avell, and take off the fat : let it lie a night in salt and water: again wash it well, and let it lie in milk and water for the same length of time; then cut it into small pieces ; roll and tie them with thread : put them, with a clean-washed marrow-bone, into a linen bag: tie it up, and put it into a stew-pan that has a cover to tit quite close : till this up with water, and let it boil gently for six hours. Take the tripe out of the bag, put it into a jar, and pour over it the liquor in which it has been boiled. When to be dressed, boil some Avhole small onions in a part of the liquor, add a little salt, then put in the tripe, and heat it thoroughl}'. (Jr it may be fried in butter, fricasseed, or stewed in a brown sauce. Instead of being boiled in a bag, the tripe may bo put, with some salt and whole pepper

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