Smoked Beef's Tongue, Wine Sauce with Mushrooms

Ingredients

• a smoked tongue
• about four quarts of cold water
• half a pint of Spanish sauce
• ten chopped mushrooms
• a sherry-glass of sherry

Method

1. 1

   Soak a smoked tongue in water the night before it is needed.

2. 2

   Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce, to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.

Smoked Beef's Tongue, Wine Sauce with Mushrooms. Soak a smoked tongue in wa- ter the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of ENTREES. 69 the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art. 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry

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