Rinderzungen-Ragout

Ingredients

• I ox tongue
• 1 lb. calves' sweetbreads
• 2 ox brains
• I quart Madeira or Burgundy sauce
• lb. pork, made into meat balls with i ^^^ and ^ oz. breadcrumbs
• lb. bottled button mush- rooms
• A little lemon juice

Method

1. 1

   Boil an ox tongue according to recipe, and then the meat balls and the sweetbreads in the same broth.

2. 2

   Boil the brains and fry them in butter.

3. 3

   With the broth make a Burgundy or Madeira sauce.

4. 4

   Cut the tongue and sweetbreads into slices.

5. 5

   Chop up half the quantity of mushrooms, slice the rest.

6. 6

   Flavour the sauce with lemon juice and the chopped mushrooms.

7. 7

   Then add all the meat to the sauce, keeping back a few meat balls and the brains to garnish the dish.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 42. The excerpt below is the record exactly as published.

Rinderzungen-Ragout. (Ox Tongue Ragout.) For 12 to 14 Persons, Time of Preparation : 4 hours. I ox tongue. 1 lb. calves' sweetbreads. 2 ox brains. I quart Madeira or Burgundy sauce. \ lb. pork, made into meat balls with i ^^^ and ^ oz. breadcrumbs. \ lb. bottled button mush- rooms. A little lemon juice

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