Sauce for Tongue
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 43. The excerpt below is the record exactly as published.
Sauce for Tongue. — Brown two tablespoons of flour in two tablespoons of butter until well browned. Add gradually three cups of water in which the tongue was cooked. Season to taste with salt and pepper, and pour one cup strained tomato
Cook this with the app: pantry check, scaling, and the assistant.