Tongue

Ingredients

• Boil a fresh beef tongue
• Take 2 tablespoons of butter
• 1 small onion cut up
• Add to mixture in pan 1 tablespoon flour
• enough bouillon to make gravy
• % teaspoon mustard
• 2 tablespoon Worcestershire
• 2 tablespoons currant jelly
• 1 cup vinegar
• % teaspoon ground cloves
• small saltspoon nutmeg
• little allspice
• salt to taste

Method

1. 1

   Boil tongue until tender, plunge in cold water, remove skin, and heat in the oven.

2. 2

   Fry butter and onion, add tongue until brown.

3. 3

   Mix in flour, bouillon, mustard, Worcestershire, jelly, vinegar, cloves, nutmeg, allspice, and salt.

4. 4

   Stew tongue for 20 minutes.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 26. The excerpt below is the record exactly as published.

TONGUE— Mrs. R. S. Barclay. 'Biodl a fresh beef tongue till it is tender enough to run a stra-w through. Plunge in cold water, remove skin, then put in oven to heat. Take 2 tablespoons of butter anS 1 small onion cut up. Put in fry- ing pan and leave till thoroughly hot without bro-wning. Put tongue in fryingpan, and keep turning till it is brown. Remove tongue to oven again. Add to mixture in pan 1 tablespoon flour, enough bouillon to make gra-vy, % teaspoon mustard, 2 tablespoon Worcestershire, 2 table- spoons currant jelly, 1 cup vinegar, % teaspoon ground cloves, small saltspoon utmeg, little allspice, salt to taste

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