Ox-Tongue Baked
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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 The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 62. The excerpt below is the record exactly as published.
OX-TONGUE BAKED (Lengua de Vaca Asada) i smoked tongue i onion, chopped Bacon strips i garlic clove, minced Herb bouquet Salt *4 cup butter 6 peppercorns Yi cup white wine Soak tongue overnight. Cover with boiling water and slowly cook until just tender. Drain, remove skin and roots; lard with bacon strips. Lay in roasting pan or pot-roast kettle with all other ingredients; add 2 cups of the tongue liquor, and bake or pot-roast, turning occasionally until liquid has evaporated and tongue is lightly browned. Take up. Add a little of the tongue liquor to pan contents, boil up, strain, and serve as a sauce. PORK IN PATAPAR (Albondigas Empapeladas de Cerdo) 2 pounds pork loin % teaspoon pepper Y2 pound ham Juice 2 lemons 2 teaspoons salt 2 tablespoons butter, melted Bread crumbs Chop the pork and ham fine. Season with salt, pepper and lemon juice. Form into balls and roll in melted butter, then in bread crumbs. Envelop each ball in a piece of oiled paper and bake. Serve very hot in the papers. / SPANISH 151 PORK HAMBURGERS (Came de Cerdo en Tortilla) 2 pounds lean pork 2 teaspoons butter, melted . 1 onion, minced 1 teaspoon vinegar 1 garlic clove, minced
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.