Spiced Tongue or Calf's Heart

Ingredients

• Boil a fresh tongue until the skin will peel.
• rub the tongue all over with a mixture of one teaspoon of allspice
• half a teaspoon each of pepper
• half a teaspoon each of ginger
• Fry one minced onion in two tablespoons of butter
• add flour to the butter left in the pan, and about a pint of water
• add half a cup of raisins
• and half a cup of vinegar

Method

1. 1

   Boil the tongue until the skin will peel.

2. 2

   Trim off the roots, rub with spices, dredge with flour, and fry in butter.

3. 3

   Place in a stew-pan, add flour and water to make gravy, pour over the tongue, add raisins and vinegar, and stew until tender.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 59. The excerpt below is the record exactly as published.

Spiced Tongue or Calf's Heart. Boil a fresh tongue until the skin will peel. Trim off the roots, and rub the tongue all over with a mix- ture of one teaspoon of allspice, half a teaspoon each of pepper and ginger, then dredge with flour. Fry one minced onion in two tablespoons of butter, then brown the tongue all over. Put it in stew-pan, add flour to the butter left in the pan, and about a pint of water, or enough to make a thin gravy. Pour it over the 138 Home Science Cook Book. tongue, add half a cup of raisins and half a cup of vinegar

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