Ragout of Ox-Tongue

Ingredients

• 1 tongue, smoked, pickled or fresh
• 2 cloves fresh
• 6 pepper-corns
• 3 qts. of water
• 1/4 onion
• 1 bay-leaf
• 3 tbsps. of butter
• 1 tsp. of sugar
• 3 tbsps. of flour
• 1/2 qt. bouillon or water
• 1/2 cup Madeira or red wine
• 1 pt. of champignons
• 6 truffles
• 1/2 tsp. of meat extract
• Juice of 1/2 lemon
• 1 slice of lemon

Method

1. 1

   Cook the tongue as in No.

2. 2

   34.

3. 3

   When soft, skin and slice it.

4. 4

   Brown butter and flour, add bouillon, salt, sugar, pepper, clove, bay-leaf, lemon slice, and juice.

5. 5

   Boil for 1.5 hours and strain.

6. 6

   Add chopped truffles and quartered champignons to gravy with tongue slices.

7. 7

   Stew for 0.5 hour.

8. 8

   Serve on a platter garnished with scallops of puff-paste or meat dumplings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 18. The excerpt below is the record exactly as published.

RAGOUT OF OX-TONGUE. Quantity for 6 Persons. For Cooking. 1 tongue, smoked, pickled or 2 cloves fresh 6 pepper-corns 3 qts. of water ^4 onion 1 bay-leaf Sauce. 3 tbsps. of butter 1 tsp. of sugar 3 tbsps. of flour Salt % qt. bouillon or water 3 pepper-corns % cup Madeira or red wine 1 clove 1 pt. of champignons % bay-leaf 6 truffles % tsp. of meat extract Juice of % lemon 1 slice of lemon

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