Stewed Fresh Tongue

Ingredients

• Soak a fresh tongue in cold water
• 1 tablespoon made mustard
• 3 tablespoons mushroom catsup
• 1 tablespoon Worcestershire
• 3 pickled gherkins chopped fine
• 1 tumbler port or red wine
• 2 ozs. butter
• braided with 3 tablespoons browned flour
• salt and cayenne

Method

1. 1

   Boil tongue, cool, and place in a stewpan with stock.

2. 2

   Add salt, cayenne, cloves, turnip, carrot, onions, and celery.

3. 3

   Stew gently for 1.5 hours.

4. 4

   Remove tongue, add mustard, catsup, Worcestershire, gherkins, wine, and butter with flour.

5. 5

   Simmer and serve.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

STEWED FRESH TONGUE— IVlrs. W. F. C. Hasson. Soak a fresh tongue in coldl water 1 hour; boil 3 hours, and put on one side till cold. Put it in a stewpan, cover with stock, add salt, cayenne, 1 dozen cloves, 1 turnip, 1 carrot, 2 onions, and % head celery, all cut very small. Stew gently 1% hrs.; take out the tongue and add to the gravy 1 tablespoon made mustard, 3 tablespoons mush- room catsup, 1 ta.blespoon Worcestershire, 3 pickled gherkins chopped fine, 1 tumbler port or red wine, and! 2 ozs. butter braided with 3 table- spoons browned flo

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