Tongue with Gravy

Ingredients

• one quart of the water
• a bouquet of sweet herbs
• one clove
• a small piece of cinnamon
• salt
• pepper
• two tablespoonfuls of glaze
• one tablespoonful of corn-starch
• one pint of gravy
• parsley

Method

1. 1

   Cover and cook for two hours in a slow oven, basting often.

2. 2

   After an hour and a half, add the juice of half a lemon to the gravy.

3. 3

   When done, melt glaze and pour over the tongue.

4. 4

   Mix corn-starch with cold water, stir into boiling gravy, boil for one minute, strain, and pour around the tongue.

5. 5

   Garnish with parsley and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 76. The excerpt below is the record exactly as published.

one quart of the water in which it was boiled, a bouquet of sweet herbs, one clove, a small piece of cinnamon and salt and pepper. Cover, and cook two hours in a slow oven, basting often with the gravy in the pan, and salt, pepper and flour. When it has been cooking an hour and a half, add the juice of half a lemon to the gravy. When done, take up. Melt two table- spoonfuls of glaze, and pour over the tongue. Place in the heater until the gravy is made Mix one table -spoonful of corn -starch with a little cold water, and stir into the boiling 166 MISS PAKLOA'S NEW COOK BOOK. gravy, of which there should be one pint. Boil one minute ; then strain, and pour around the tongue. Garnish with parsley

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