Neat's Tongue, to Fricassee

Ingredients

• put them into a fryingpan with butter
• put in some good gravy
• the yolks of two eggs
• a little grated nutmeg

Method

1. 1

   Boil the tongue until tender, peel and slice it.

2. 2

   Fry the slices in butter until brown.

3. 3

   Pour off the butter, add gravy with herbs, onion, garlic, pepper, salt, mace, and port wine.

4. 4

   Simmer for half an hour, then add the tongue back with beaten egg yolks and nutmeg.

5. 5

   Simmer for five minutes and serve hot.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 341. The excerpt below is the record exactly as published.

EAT’S TONGUE, to Fri- cassee.— Boil the tongue till tender; then peel and cut into slices ; put them into a fryingpan with butter, and fry them brown. Pour the butter from the pan, and put in some good gravy, with sweet herbs, onion, garlic, pepper, salt, mace, and a wine-glassful of port wine. Simmer half an hour ; take out the tongue ; strain the gravy, and put all again into the pan with the yolks of two eggs well beaten, a little grated nutmeg

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