Stewed Beef Tongue

Ingredients

• Take a fresh beef tongue
• half a tea-cupful of brown sugar
• two lemons (juice and pulp)
• a wine-glass of strong vinegar
• half a pound of seeded raisins
• half an ounce of cloves
• two table-spoonfuls of butter

Method

1. 1

   Stew the tongue in enough water to cover it for five hours.

2. 2

   When nearly done, add sugar, lemons, vinegar, raisins, cloves, and butter; boil until done.

3. 3

   Serve hot with gravy poured over it.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 23. The excerpt below is the record exactly as published.

STEWED BEEF TONGUE. Take a fresh beef tongue and stew it in enough water to cover it; boil it five hours, and when nearly done add half a tea-cupful of brown sugar, two lemons (juice and pulp — seeds all taken out), a wine-glass of strong vinegar, half a pound of seeded raisins, half an ounce of cloves, and two table-spoonfuls of butter

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