Tongue, Dresden
From Cassell's dictionary of cookery, 1892
Serves 6
Garnish with lemon slices.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2013. The excerpt below is the record exactly as published.
Tongue, Dresden (A German recipe). — Procure a fresh bullock's tongue, wash well, and wipe it quite dry. Put a large piece of butter into a ste-ft'pan, which must be deep enough to close well. Dredge in some flour; place the tongue in the stewpan ; let it brown nicely on one side, then turn it. When nicely browned all over, season it well ; add a pint and a half of water. Cover close, and let it simmer — not boil — three hours and a haK. Add more water if the gravy wastes much. There must be enough left to serve with the tongue, which is eaten hot with potatoes, but it is equally good cold. Garnish and serve with slices of lemon. — German National Cookery. Tongue, Fresh Ox.— Put the tongue on the fire in cold water, simmer slowly till tender, and then remove the skin. Melt two ounces of butter in a stcAvpan ; dust in a table- spoonful of flour and as much grated bread as the butter will take up, and brown. Mince small a few rashers of bacon, do the same with an onion, and add them to the sauce with the juice of a lemon and a slice of its peel. Thin the sauce with a little broth or water in which the tongue was boiled. Lay in the tongue, sprinkle with salt, cover, and let it simmer slowly for an hour. Tongue, Hungarian. — Put a fresh tongue on the fire with just cold water enough to cover it, and with it a carrot, an onion, a bay-leaf, a couple of slices of lemon, some black pepper, salt, and a little garlic. Let it simmer gently for about two hours till quite tender. Skin and trim it. Either serve it whole or cut in slices, and arranged in a ring with the following thick sauce in the centre: — Strain the liquor which the tongue was cooked in (this should be reduced in the simmering to a mere gravy) ; brown a large table-spoonful of flour
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