Spanish Tongue

Ingredients

• Boil a beef tongue until tender
• Add 0.5 cup of the water
• 0.5 glass of wine
• 0.5 can of mushrooms
• Sprinkle with salt
• and pepper

Method

1. 1

   Boil a beef tongue until tender; take off the outer skin.

2. 2

   Rub with butter and the beaten yolk of an egg; put in a baking-dish.

3. 3

   Add water, wine, and mushrooms.

4. 4

   Sprinkle with salt and pepper and let bake until brown.

5. 5

   Serve garnished with the mushrooms.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Spanish Tongue. Boil a beef tongue until tender ; take off the outer skin. Then rub with butter and the beaten yolk of an egg ; put in a baking- dish. Add J^ cup of the water In which the tongue was cooked, }4 glass of wine and ^ can of mushrooms. Sprinkle with November salt and pepper and let bake until brown. Serve garnished with the mushrooms. 5.— English Pigeon Pie. Clean aud season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with i onion, 2 sprigs of paisley and i bay-leaf. Then line a deep pie-dish with a rich paste ; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot. 6. — Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with i small chopped onion in a table- spoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with I egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. ^. — Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt

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