Stewed Veal or Calf's Tongue with Raisins

Ingredients

• 2 calf tongues
• 3 qts. of water
• ½ lb. washed raisins
• 1 slice of lemon peel
• ½ pt. of white wine
• 2½ tbsps. of butter
• 2½ tbsps. of flour
• Juice of ½ lemon
• 6 pepper-corns
• ½ onion
• 1 bay-leaf
• 2 cloves

Method

1. 1

   Soak the calf tongues in water.

2. 2

   Cover and cook slowly in 3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper; when tender, skin and slice.

3. 3

   Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice.

4. 4

   Cook ½ hour and season with sugar, salt or lemon juice.

5. 5

   Put the tongues into the gravy and heat but do not boil.

6. 6

   The gravy must be thick.

7. 7

   Serve.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 28. The excerpt below is the record exactly as published.

onion Bouillon 1 bay-leaf 2 yolks of eggs 2 cloves Water Preparation : The calf's tripe must be fresh. It is cleaned — 63 — well and scalded several times, then rubbed down with salt and left in water for ^ day. After that it is cut into 3 inch squares and cooked until tender. Now add salt, pepper-corns, bayleaf, cloves and onion. Heat the butter and flour, take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in 2 yolks of eggs. Put the tripe and gravy on one platter and serve. The bouillon may boil down to leave just enough for the gravy, making it pretty strong. No. 41— STEWED VEAL OR CALF'S TONGUE WITH RAISINS. Quantity for 6 Persons. 2 calf tongues . 3 qts. of water % lb. washed raisins Salt 1 slice of lemon peel 6 pepper-corns % pt. of white wine % onion 2% tbsps. of butter 1 bay-leaf 2 % tbsps. of flour 2 cloves Juice of % lemon Preparation: Soak the calf tongues in water. Cover and cook slowly in 3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper; when tender, skin and slice. Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice. Cook i^ hour and season with sugar, salt or lemon juice. Put the tongues into the gravy and heat but do not boil. The gravy must be thick. Serve. Potato dumplings are nice with this meat. No. 42— STUFFED VE^AL CROWN ROAST. Quantity for 8 — 10 Persons. 1 saddle of veal Salt according to taste % lb. chopped veal 1 pinch of pepper 1 qt. fresh champignons or 1 piece of butter 1 pt. canned champignons % soaked roll 2 eggs Small peeled potatoes Preparation: The saddle of veal is freed from all fat and the rib-bones are freed from meat 2 inches from the end. The prepared saddle of veal is tied together so it looks like a crown. The fresh champignons are cooked until tender in butter and some bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well. This stuffing may or may not be stewed a little with butter and then put into the crown of veal. On the small ribs stick some potatoes so that they will not get too brown. Roast the stuflfed crown of veal 2 or 2i/^ hours, same as veal roast. — 64— CHAPTER 4. MUTTON. 1. Leg. 6. Neck. 2-3. Loin and small Ribs, or 7. Breast. Loin Chops and Rib Chops. 8. Head 4-5. Shoulder and Round Shoulder. LAMB OR MUTTON. Boiled and roasted mutton. How scraps of mutton may be utilized. The best time for lambs is from beginning^ of December to the end of April. Good lamb meat is hard or firm and white and the fat also. Avoid buying soft, reddish meat of lamb or mutton. The forequarter is the. most tender part of lamb. The wether furnishes the best meat when he is 3 to 3 years old. Up to one year it is called lamb meat or lamb, older than that it is called mutton. Good mutton must be juicy, red and covered with a layer of white fat. Best parts for roasts are leg and loin. Best pieces for braising and stews are leg, loin and breast. Small pieces for frying, cutlets and steaks from le^. —65— Best meat to make bouillon is all lean meat, the feet, scraps of cutlets and bones. Mutton is less nourishing than beef. It may be kept fresh in vinegar, buttermilk or sweet milk. Especially old mutton will be more palatable after being kept in vinegar or milk for a while. No. 1— LEG OF MUTTON, ENGLISH STYLE. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton 1 tbsp. of butter Salt 1 small bunch of peppermint 1 pinch of pepper Some vinegar and sugar Preparation: Remove some fat from the leg of mutton, wash it well, pound it, salt and pepper it, and put into oven with % pint of boiling water. Add 1 tablespoonful of butter and roast 1% hours, basting frequently ; the roast will be quite rare inside. If you wish it well done, roast 2 to 2^ hours. Waslh the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1% tablespoonfuls of flour, brown it and pour in 1 cup of water, ^4 cup of cream and let this boil ; then season with salt, strain the gravy and serve it with the meat. No. 2— LEG OF MUTTON IN MILK. Quantity for 6 — 8 Persons. 6 lbs. of leg of mutton % bay-leaf 2 — 3 qts. of milk % lb. of butter % lb. of bacon for larding 2 tbsps. of flour

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