Ox Tongue, Fresh, Larded

Ingredients

• a fresh ox tongue
• a dozen strips of fat bacon
• an ounce and a half of butter
• a table-spoonful of strained lemon-juice

Method

1. 1

   Soak and boil the tongue for 3 hours.

2. 2

   Remove skin and lard with bacon.

3. 3

   Place back in saucepan with boiling liquor, onions, pepper, salt, and butter.

4. 4

   Stew for 1 hour, adding lemon juice and port before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1055. The excerpt below is the record exactly as published.

a fresh ox tongue for an hour or more. Trim it neatly, and put it into a large stewpan with plenty of cold water, a bunch of savoury herbs, an onion stuck with three cloves, half a dozen peppercorns, and a table-spoonful of salt. Let it boil, then draw the saucejjan to the side of the fire, and simmer very gently for three hoxrrs. Ascertain whether the tongue is done enough by pushing a skewer into it, then take off the outer skin, serve the meat on a hot dish, and send piquante or tomato sauce to table in a tiireen. Probable cost, 3s. to 4s. Sufficient for eight or "nine persons. Ox Tongue, Fresh, Larded.— Soak the tongue, and boil it gently for about three hours. Take off the rough skin, and lard the upper part of the tongue evenly with strips of fat bacon. Put it again into the saucepan -with as much of the liquor in which it was boiled as will cover it, a dozen fried button onions, a little pepper and salt, and an ounce and a half of butter, roUed thickly in flour. Stew gently for an hour. A quarter of an hour before the t®ngue is taken up, put with it a table-spoonful of strained lemon-juice

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