Tongue in Broth

Ingredients

• boil slowly from 2V, to 3 hours
• 2 ounces butter
• % cupful fine-cut onions
• 2 tablespoonfuls fiour
• IVt pint of the tongue broth
• 1Ys teaspoonful beef extract
• Ys cupful sherry wine
• Ys can mushrooms
• Yi teaspoonful pepper
• 18 small cooked forcemeat balls
• a little sugar color

Method

1. 1

   Boil the tongue in a bouquet for 2.5 to 3 hours.

2. 2

   Remove the skin and slice.

3. 3

   In a saucepan, melt butter, add onions, and cook until light brown.

4. 4

   Stir in flour, then add broth, beef extract, and sherry.

5. 5

   Cook for 5 minutes, strain, and add mushrooms and pepper.

6. 6

   Cook for 15 minutes, then add tongue slices and forcemeat balls.

7. 7

   Serve with mayonnaise.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 175. The excerpt below is the record exactly as published.

boil slowly from 2V, to 3 hours. When done take out the tongue, remove the skin, cut into y4-inch-thick slices, put the slices in a saucepan with a little of their broth to keep warm. Sfelt 2 ounces butter in a saucepan, add % cupful fine-cut onions, cook 6 minutes, or until they have obtained a light-brown color ; then add 2 tablespoonf uls fiour, stir for a few minutes ; add IVt pint of the tongue broth, lYs teaspoonful beef extract, Ys cupful sherry wine, cook 5 minutes ; then strain into a clean saucepan, add Ys can mushrooms, Yi teaspoonful pepper, cook 15 minutes; then add the slices of tongue without their broth, add 18 small cooked forcemeat balls, and a little sugar color

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