Tongue, Stewed

Ingredients

• a tongue
• common salt
• a small quantity of saltpetre
• a pint of strong stock
• a bunch of sweet herbs
• two bay-leaves
• five or six outer sticks of celery
• a salt-spoonful of white pepper
• a tablespoonful of mushroom ketchup
• a tablespoonful of lemon or walnut pickle
• a glassful of white wine
• thicken with flour

Method

1. 1

   Wash a tongue and trim the coarser parts.

2. 2

   Rub it with salt and saltpetre, let it lie for a week.

3. 3

   Boil until tender, then peel the skin.

4. 4

   Put the tongue in a stewpan with strained liquor, stock, herbs, and celery.

5. 5

   Simmer for an hour, then season the gravy with pepper, salt, cloves, ketchup, pickle, and wine.

6. 6

   Thicken with flour and butter.

7. 7

   Serve the tongue on a hot dish with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2016. The excerpt below is the record exactly as published.

Tongue, Stewed. — Wash a tongue, and trim away the coarser parts of the root. Eub it well with common salt and a small quantity of saltpetre, let it lie for a week, and turn and rub it every day. Boil in the usual way until it is tender. Pull off the skin, and put the tongue again into the stewpan with part of the strained liquor in which it was boiled, a pint of strong stock, a bunch of sweet herbs, two bay- leaves, and five or six outer sticks of celery. i Let it simmer gently for an hour. Lift out I the herbs and the celery, and season the gravy with a salt-spoonful of white pepper, a little salt if necessary, two pounded cloves, a table- spoonful of mushroom ketchup, a table-spoonful of lemon or walnut pickle, and a glassful of white wine, and thicken with flour

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