Ox Tongue
From Cookery, 1897
Keep the fire even to avoid toughening the meat.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 31. The excerpt below is the record exactly as published.
Ox Tongue. — Scald it and remove the skin ; put it into a suitable utensil with some fat, small onions, and a few slices of bacon; set it over the fire until the tongue has become slightly coloured ; remove the fat, season to taste, sprinkle the tongue with flour, cover it up again, and after half an hour add equal quantities of ordinary red wine and water
Cook this with the app: pantry check, scaling, and the assistant.