Stewed Calf’s Tongue and Brains

Ingredients

• a boiled Calf’s Tongue
• a cooked brain
• 1 table-spoonful of butter
• 1 table-spoonful of flour
• 1 pint of boiling water
• 1 teaspoonful of salt
• I saltspoonful of pepper
• 1 gill of vinegar

Method

1. 1

   Heat tongue and brain in hot water.

2. 2

   Make a brown gravy with butter and flour, gradually adding boiling water.

3. 3

   Season and pour over the tongue and brain.

4. 4

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 100. The excerpt below is the record exactly as published.

1 table-spoonful of flour, stir it till smooth with some cold water, then mix it in with the above ingredients, and put the stewpan over the fire. When the contents are boiling, move the stewpan to the side of the fire, and boil the pluck for about two-hours-and-a-half, keeping it rather firm. When cooked, drain the pluck on a sieve, sponge it on a cloth, and then put it on a hot dish. Serve with some white sauce that has been finished with a small quantity of vinegar and a few chopped leaves of tarragon and pimpernel. Calf’s-Fluck Soup. — Put half of a Calf’s Pluck in a saucepan with some stock-broth and boil it; when cooked, drain and chop it. Pry a chopped onion in butter, and when nicely browned put in the Calf’s Pluck ; season it, and stir over the fire till the moisture has somewhat evaporated. Beat the yolks of three eggs with a small quantity of cream, pour them in with the pluck and onion, stir them over the fire till thick and on the point of boiling, then move to the side ; add 1 teaspoonful of chopped parsley, then spread the mixture out on a baking-sheet and leave it till cold and firm. Divide the mixture into four equal parts, and roll them out into square thin flats. Slightly moisten the surface of one of the flats ; put some rich forcemeat into a forcer and squeeze it through in form of little balls on the flat, arranging them in straight lines lin. apart. Cover the forcemeat with another flat of paste and press round between them, using the hand first, then the back of a small round paste-cutter, thus marking the ravioles ; which now cut out with a paste-cutter about ljin. in diameter. Proceed the same with the two remaining portions of paste. Poach the ravioles in boiling salted water for ten minutes. Pour 2qts. of boiling broth into a soup- tureen; drain the ravioles, put them in, and serve the soup. Boasted Calf’s Pluck. — Clean the pluck, stuff the heart with forcemeat of breadcrumbs, butter, and minced parsley, seasoned with pepper, salt, and a small quantity of grated nutmeg ; fix the liver and lights on to the heart with skewers, and roast it in front of a clear fire ; dredge it over occasionally with flour and baste it constantly with butter, thus making a nice brown froth all over it. Prepare a melted-butter sauce and mix 1 table-spoonful of lemon pickle with it. When cooked, put the pluck on a hot dish, and serve it with the sauce in a sauceboat. Calf’s Sweetbread. — See Sweetbreads. Calf’s Tongue.- — In comparison with an ox- or neat’s- tongue, the tongue of the Calf is very inferior as regards flavour ; it is therefore usual to cook and serve it with tasty sauces. More frequently it is used as a garnish for Calf’s head, or minced and made up with forcemeat. The following receipts will he found of a very superior quality. Calf’s Tongue with. Tomato Sauce. — Trim and well wash a Calf’s Tongue, put it into a saucepan of boiling water, and Calf — continued. scald it. Take out, drain and lard it, put it into a saucepan with two carrots and two onions, three heads of cloves, a bunch of sweet herbs, and sufficient rich stock to moisten. Simmer gently for four hours. Take out the tongue when done, and cut it in halves, removing the skin ; put them on a dish, and serve with tomato sauce poured over. Cold Calf’s Tongue served a la Macedoine. — Put six pickled tongues into a saucepan of boiling water and boil them until tender. Take them out, skin them, put between two dishes, and let them remain with a weight on the top until cold. Bound them at the root end, cut them flat art the sides, and divide lengthwise in halves. Glaze with a paste- brush, and mask with a thin layer of half-set aspic jelly to give a relief. In the meantime prepare a macedoine with carrots and potatoes formed in the shape of balls, Brussels sprouts, flowerets of cauliflowers, green peas, sprue-asparagus or asparagus peas, and French beans cut in small diamond shapes. All of these vegetables must be blanched separately, well-seasoned, and put in little piles of symmetrical size in the centre of a dish. Arrange the halves of tongues round with the points upwards, pour round a little aspic jelly, and serve with tartar or ravigote sauce in a sauceboat. Stewed Calf’s Tongue and Brains. — Put into hot water a boiled Calf’s Tongue and a cooked brain, keeping the brain as whole as possible, and make them hot. Make a brown gravy by stirring 1 table-spoonful each of butter and flour over the fire until light bro.\n, and then gradually stirring in 1 pint of boiling water ; season with 1 teaspoonful of salt, I saltspoonful of pepper, and 1 gill of vinegar

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