Pig's Tongue à la Jardinière

Ingredients

• 3 well-washed fresh pig's tongues
• 1 tablespoonful salt
• 1 even teaspoonful pepper
• 2 onions
• a small carrot
• 1 pint cooked green peas
• 1 pint of cooked carrot balls
• fine-chopped parsley

Method

1. 1

   Cover tongues with boiling water, add salt, pepper, onions, carrot, and bouquet.

2. 2

   Boil until tender, remove skin, and garnish with peas and carrot balls.

3. 3

   Sprinkle with parsley and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 231. The excerpt below is the record exactly as published.

tablespoonf ul salt, 1 even teaspoonful pepper. Place a saucepan with Ys tablespoonful lard and Vs tablespoonful butter over the fire, put in the meat, and cook till the spare ribs begin to brown, turning often ; add Y^ cupful boiling water, cover and cook till done ; if the water boils away, add more water (they require about 1 hour's cooking). When done transfer the ribs to a hot dish ; remove the fat from gravy, mix Ys tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 2 minutes, then add sufficient boiling water to make 1 pint of sauce ; strain and serve with the meat Serve with plain boiled potatoes, sweet potatoes, and apple sauce. Pig's Tongue & la Jardiniere.— Place 3 well-washed fresh pig's tongues in a saucepan, cover with boiling water, add 1 table- spoonful salt, 1 even teaspoonful pepper, 2 onions, a small carrot, and a bouquet, cover and boil till tender ; take out the tongues, free them from the skin, and lay on a hot dish, garnishing with 1 pint cooked green peas and 1 pint of cooked carrot balls; sprinkle a little fine-chopped parsley

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