Stewed Beef or Veal Tongue

Ingredients

• one large fresh beef tongue
• two or three veal tongues
• two tablespoons of boiling drippings
• two teacups of canned tomatoes
• one minced onion
• three sliced carrots
• four sliced potatoes
• six small white onions
• one bay leaf
• a pinch of thyme
• one red pepper pod
• half a teaspoon of salt

Method

1. 1

   Boil the tongue for half an hour.

2. 2

   Strain the water for gravy.

3. 3

   Remove skin and gristle, roll tongue in flour, and brown in drippings.

4. 4

   Add tomatoes, onion, carrots, potatoes, white onions, strained water, bay leaf, thyme, red pepper, and salt.

5. 5

   Simmer for three hours.

6. 6

   Serve with vegetables and gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 54. The excerpt below is the record exactly as published.

STEWED BEEF OR VEAL TONGUE A NEW ORLEANS DISH Use one large fresh beef tongue or two or three veal tongues. Boil the tongue half an hour. Strain the water BEEF AND VEAL 97 for gravy. Remove the skin and gristle from the tongue, leaving any pieces of sweetbread which may be attached. Roll the tongue in flour and brown it in a deep saucepan or casserole in which }0u have two tablespoons of boiling drip- pings. Add two teacups of canned tomatoes, one minced onion, three sliced carrots, four sliced potatoes, and six small white onions. Fill the casserole with the strained water, add one bay leaf, a pinch of thyme, one red pepper pod, and half a teaspoon of salt

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