Ox Tongue, Fresh, Stewed

Ingredients

• a fresh ox tongue
• a table-spoonful of flour
• two ounces of butter
• a finely-minced onion
• a table-spoonful of chopped parsley
• haH a table -spoonful of bruised capers
• two sardines
• a little sliced lemon
• salt and cayenne to taste
• a table-spoonful of vinegar
• a glassful of sherry or madeira

Method

1. 1

   Soak the ox tongue for about an hour.

2. 2

   Drain it and put it into a saucepan with plenty of cold water.

3. 3

   Bring it to a boil, then simmer gently until done.

4. 4

   Remove the skin.

5. 5

   Brown flour in butter, add the liquid from boiling the tongue to make a sauce of cream thickness, then add onion, parsley, capers, sardines, lemon, salt, and cayenne.

6. 6

   Simmer the tongue in this sauce for about an hour, then serve with the sauce boiled up with vinegar and sherry.

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.

Ox Tongue, Fresh, Stewed.— Soak a fresh ox tongue for about an hour. Drain it, and put it into a saucepan with plenty of cold water. Bring it slowly to a boil, then draw the saucepan to the side, and simmer very gently until it is done enough. Take off the skin. Brown a table-spoonful of flour in two ounces of butter; add as much of the liquid in which the tongue was boiled as will make the sauce of the thickness of cream, and put with it a finely-minced onion, a table-spoonful of chopped parsley, haH a table -spoonful of bruised capers, two sardines, a little sliced lemon, and salt and cayenne to taste. Simmer the tongue in this sauce for about an hour, place it on a hot dish, boil the sauce up once more with a table-spoonful of vinegar and a glassful Ol sherry or madeira

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