Calf’s Tongue.- — In comparison with an ox- or neat’s- tongue, the tongue of the Calf is very inferior as regards flavour ; it is therefore usual to cook and serve it with tasty sauces. More frequently it is used as a garnish for Calf’s head, or minced and made up with forcemeat. The following receipts will he found of a very superior quality. Calf’s Tongue with. Tomato Sauce. — Trim and well wash a Calf’s Tongue, put it into a saucepan of boiling water, and Calf — continued. scald it. Take out, drain and lard it, put it into a saucepan with two carrots and two onions, three heads of cloves, a bunch of sweet herbs, and sufficient rich stock to moisten. Simmer gently for four hours. Take out the tongue when done, and cut it in halves, removing the skin ; put them on a dish, and serve with tomato sauce poured over. Cold Calf’s Tongue served a la Macedoine. — Put six pickled tongues into a saucepan of boiling water and boil them until tender. Take them out, skin them, put between two dishes, and let them remain with a weight on the top until cold. Bound them at the root end, cut them flat art the sides, and divide lengthwise in halves. Glaze with a paste- brush, and mask with a thin layer of half-set aspic jelly to give a relief. In the meantime prepare a macedoine with carrots and potatoes formed in the shape of balls, Brussels sprouts, flowerets of cauliflowers, green peas, sprue-asparagus or asparagus peas, and French beans cut in small diamond shapes. All of these vegetables must be blanched separately, well-seasoned, and put in little piles of symmetrical size in the centre of a dish. Arrange the halves of tongues round with the points upwards, pour round a little aspic jelly, and serve with tartar or ravigote sauce in a sauceboat. Stewed Calf’s Tongue and Brains. — Put into hot water a boiled Calf’s Tongue and a cooked brain, keeping the brain as whole as possible, and make them hot. Make a brown gravy by stirring 1 table-spoonful each of butter and flour over the fire until light bro.\n, and then gradually stirring in 1 pint of boiling water ; season with 1 teaspoonful of salt, I saltspoonful of pepper, and 1 gill of vinegar✪ Stewed Calf’s Tongue and Brains ; lay the tongue and brain on a hot dish, pour the gravy over them, and serve at once. Or serve them with a hot sauce, made by mixing with a breakfast-cupful of mayonnaise 1 saltspoonful of dry mustard, 1 table-spoonful each of chopped parsley, capers, and pickles, and 1 teaspoonful of grated onion. Stewed Calf’s Tongues with. Mushroom Sauce. — Steep the tongues in water till the blood is disgorged, then drain them, and put them in a stewpan with such vegetables for flavouring as carrots, turnips, and onions, two bay-leaves, a piece of mace, and a few cloves. Pour in sufficient water to cover ; add some pieces of veal and bacon and a lump of salt✪ Stewed Calf’s Tongues with Mushroom Sauce. Stand the stewpan over the fire till the water com- mences to boil ; then move it to the side of the fire. Skim, and keep simmering till the tongues are tender. When cooked, take the tongues out of the saucepan and skin them, cut each into three slices, giving them the shape of cutlets. Glaze them, arrange in a group on a bed of mashed potatoes on a hot dish, and serve with a sauceboatful of mushroom sauce.

AI-modernized reading of the original text

Calf's Tongue. — In comparison with an ox- or neat’stongue, the tongue of the Calf is very inferior as regards flavour ; it is therefore usual to cook and serve it with tasty sauces. More frequently it is used as a garnish for Calf’s head, or minced and made up with forcemeat. The following receipts will he found of a very superior quality. Calf's Tongue with Tomato Sauce. — Trim and well wash a Calf’s Tongue, put it into a saucepan of boiling water, and Calf — continued. scald it. Take out, drain and lard it, put it into a saucepan with two carrots and two onions, three heads of cloves, a bunch of sweet herbs, and sufficient rich stock to moisten. Simmer gently for four hours. Take out the tongue when done, and cut it in halves, removing the skin ; put them on a dish, and serve with tomato sauce poured over. Cold Calf’s Tongue served a la Macedoine. — Put six pickled tongues into a saucepan of boiling water and boil them until tender. Take them out, skin them, put between two dishes, and let them remain with a weight on the top until cold. Round them at the root end, cut them flat at the sides, and divide lengthwise in halves. Glaze with a pastebrush, and mask with a thin layer of half-set aspic jelly to give a relief. In the meantime prepare a macedoine with carrots and potatoes formed in the shape of balls, Brussels sprouts, flowerets of cauliflowers, green peas, sprue-asparagus or asparagus peas, and French beans cut in small diamond shapes. All of these vegetables must be blanched separately, well-seasoned, and put in little piles of symmetrical size in the centre of a dish. Arrange the halves of tongues round with the points upwards, pour round a little aspic jelly, and serve with tartar or ravigote sauce in a sauceboat. Stewed Calf’s Tongue and Brains. — Put into hot water a boiled Calf’s Tongue and a cooked brain, keeping the brain as whole as possible, and make them hot. Make a brown gravy by stirring 1 table-spoonful each of butter and flour over the fire until light brown, and then gradually stirring in 1 pint of boiling water ; season with 1 teaspoonful of salt, I saltspoonful of pepper, and 1 gill of vinegar ; lay the tongue and brain on a hot dish, pour the gravy over them, and serve at once. Or serve them with a hot sauce, made by mixing with a breakfast-cupful of mayonnaise 1 saltspoonful of dry mustard, 1 table-spoonful each of chopped parsley, capers, and pickles, and 1 teaspoonful of grated onion. Stewed Calf's Tongues with Mushroom Sauce. — Steep the tongues in water till the blood is disgorged, then drain them, and put them in a stewpan with such vegetables for flavouring as carrots, turnips, and onions, two bay-leaves, a piece of mace, and a few cloves. Pour in sufficient water to cover ; add some pieces of veal and bacon and a lump of salt. Stand the stewpan over the fire till the water commences to boil ; then move it to the side of the fire. Skim, and keep simmering till the tongues are tender. When cooked, take the tongues out of the saucepan and skin them, cut each into three slices, giving them the shape of cutlets. Glaze them, arrange in a group on a bed of mashed potatoes on a hot dish, and serve with a sauceboatful of mushroom sauce.

Records on this page

Stewed Calf’s Tongue and BrainsCalf’s Tongue with Tomato SauceCold Calf’s Tongue served a la MacedoineStewed Calf’s Tongues with Mushroom Sauce

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