Tongue with Walnut Sauce—Spanish

Ingredients

• Boil a fresh tongue
• add a cup of diced vegetables
• fry in a spoonful of color
• pound two dozen walnuts
• Soak four slices of stale bread

Method

1. 1

   Boil the tongue for an hour, skin, trim, and boil again until tender in soup stock with diced vegetables.

2. 2

   Soak bread in water, squeeze, and mash.

3. 3

   Chop and pound walnuts, mix with bread, fry, and add strained broth to make a creamy sauce.

4. 4

   Pour over the tongue on a hot platter.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 53. The excerpt below is the record exactly as published.

TONGUE WITH WALNUT SAUCE— SPANISH Boil a fresh tongue an hour, skin, trim carefully, and boil again until tender in soup stock, adding a cup of diced vegetables and a kitchen bouquet, a green pepper, etc. Soak four slices of stale bread in water. When soft squeeze in a cloth and mash. Chop fine and pound two dozen wal- nuts ; mix with the bread and fry in a spoonful of color

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