Tongue a la Napolitaine

Ingredients

• Cook a tongue
• soaked in oil
• salt
• pepper
• sliced onion
• parsley
• few mushrooms
• half a wineglass of Sauterne or Chablis
• a little Liebig
• a little tomato juice

Method

1. 1

   Cook tongue, slice, and soak in oil.

2. 2

   Fry with salt, pepper, onion, parsley, and mushrooms for 15 minutes.

3. 3

   Moisten with wine and add Liebig and tomato juice before serving.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Tongue a la Napolitaine. II re de Cuochi Cook a tongue in the usual way ; then cut it into slices and arrange them in rows, having soaked them in oil ; add salt, pepper, some sliced onion, a 44 NATIONAL VIANDS little parsley, and a few mushrooms. Let them fry slowly for about a quarter of an hour ; moisten with half a wineglass of Sauterne or Chablis, and just before taking them off the fire add a little Liebig and a little tomato juice

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