Tongue Ragout
From Around-the-world cook book, 1913
Serves 6
Forced-meat balls can be made of bread-crumbs, marrow, and chopped parsley or chopped sausage and a little egg.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 27. The excerpt below is the record exactly as published.
TONGUE RAGOUT GERMAN Tongue, 1, fresh, Sweetbreads, 1 pair. Forced meat-balls, 1 dozen, Sherry, 1 wine-glass. Flour, 1 tablespoon, 79 MEATS AROUND-THE- WORLD COOK BOOK Butter, 1 tablespoon, Mushrooms, or champignons, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.