Stewed Fresh Tongue

Ingredients

• a fresh tongue
• half a head of celery
• one turnip
• one carrot
• two onions
• one dozen cloves
• one tablespoonful of made mustard
• three tablespoonfuls of mushroom catsup
• three pickeled gherkins chopped
• one glass of port or red wine
• two ounces of butter
• three ounces of browned flour

Method

1. 1

   Soak tongue, boil, and remove skin.

2. 2

   Simmer with vegetables and spices.

3. 3

   Remove tongue, add mustard, catsup, gherkins, wine, and butter to gravy.

4. 4

   Return tongue and simmer.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 12. The excerpt below is the record exactly as published.

Stewed Fresh Tongue Soak a fresh tongue in cold water for one hour, then boil it three hours and remove the skin. Place the tongue in a stewpan with half a head of celery, one turnip, one carrot and two onions cut in small pieces, one dozen cloves, salt and cayenne. Simmer for one and one-half hours. Take out the tongue and add to the gravy one tablespoonful of made mustard, one of Wor- cestershire sauce,. three tablespoonfuls of mush- room catsup, three pickeled gherkins chopped, one glass of port or red wine, and two ounces of butter, creamed with three ounces of browned flour

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