White Fricassee of Tongue

Ingredients

• Tongue boiled in salt water
• butter
• one chopped onion
• a tablespoon flour
• mace
• white pepper
• % glass white wine

Method

1. 1

   Melt a sufficient quantity of butter browned slightly, one chopped onion and a tablespoon flour, add the boiled down liquid from the tongue.

2. 2

   Add slices of lemon, from which the seed have been carefully removed, mace white pepper to taste and 0.25 glass white wine and put the diced tongue into the liquid, boiling both together over a very slow fire.

3. 3

   Serve with small round meat dumplings that have been boiled in salt water or soup stock.

4. 4

   The sauce may be thickened with the yolks of eggs before serving which greatly improves both taste and appearance.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 10. The excerpt below is the record exactly as published.

White Fricassee of Tongue. Tongue boiled in salt water, diced fine. Melt a sufficient quantity of butter browned slightly, one chop- ped onion and a tablespoon flour, add the boiled down liquid from the tongue. Add slices of lemon, from which the seed have been carefully removed, mace white pepper to taste and % glass white wine

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