Pickled Ox-Tongue with Madeira Sauce

Ingredients

• a good pickled ox-tongue
• four quarts of cold water
• three tablespoonfuls of Espagnole sauce
• a piece of glaze as big as a walnut
• half a pint of Marsala, Madeira, or sherry
• a little salt, pepper, and grated nutmeg

Method

1. 1

   Wash tongue and boil in water for three hours.

2. 2

   Prepare sauce by boiling Espagnole sauce, glaze, wine, salt, pepper, and nutmeg.

3. 3

   Warm tongue in its liquor, dish up, and pour sauce over.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 71. The excerpt below is the record exactly as published.

four quarto of cold water, two rashers of bacon, an onion and a carrot nicely shred, together with a bay-leaf, a little thyme, three cloves, a teaspoonful of salt, and two pinches of pepper. Set the saucepan boiling and simmer for about three hours and a half (if the tongue is a large one), then ascertain whether it is cooked. When done, take it off the fire and dish it up with Gherkin sauce (No. 192) and serve. Ox-tongue cooked in this way can also be served with Sharp, Itelian, or Tomato sauce ; you can also omit the larding and serve it with a pur^ of spinach, mac^doinCi or any vegetable that may be in season. 861. PICKLED OXTONGUE. MADEIRA SAUCE. Get a good pickled ox-tongue from your butoher, wash it in two or three cold waters, put it in a saucepan on the fire with four quarto of cold water; let it boil gently for about three hours, when it must be drawn from the fire, but leave the tongue in ito liquor. Meanwhile put three tablespoonfids of Espagnole sauce in a small stewpan with a piece of glaze as big as a walnut, and half a pint of Marsala, Madeira, or sherry

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