Tongue, Stewed (another way).— Sim-
mer the tongue for two hours in just enough
water to cover it ; peel it, and return it to the
water, adding some pepper, mace, and cloves
tied up ra a piece of muslin. Cut some turnips
and capers very small, slice some carrots, and
add these also to the liquor with half a pint of
beef gravy, a wine-glassful of white wine, and
a bunch of sweet herbs. Stew all together very
gently for an hour and a half longer ; take out
the sj^ice and sweet herbs, and thicken the
gra-\y with flour worked into a small piece of
butter✪ Tongue, Stewed (another way).
Tongue, To Serve a Cut.— A pretty
dish may be made from a tongue which has
been cut into and partially used. Cut the
tongue into thin round slices, and arrange them"
in a circle round a dish, each piece overlapping
the next. Garnish the sides with a border of
chopped parsley. If liked, the slices may be
lightly glazed. Some cooks warm the slices
in a little nicely-flavoured brown sauce, and
serve them hot with the sauce poured over
them.
Tongue with Aspic Jelly.— Boil a
tongue in the usual way, and either roll it, or
fix it on a board till quite cold. Take a pint
of the liquor in which it was boiled, perfectly
free from fat and sediment, and put it into a
stewpan. with a small sprig of thyme, three
TON
( 987 )
TRA
shallots, a bay-leaf, a smaU piece of mace,
three cloves, and two ounces of gelatine. (Stir
it until the latter is dissolved, then lift it to
the side of the fire, and let it cool. Whisk the
whites of two eggs with a cupful of cold water
and a tea-spoonful of tarragon vinegar✪ Tongue with Aspic Jelly. Stir
this into the liquor, and when it is very hot
leave it to boil, and let it boil gently for a
quarter of an hour without being touched. Lift
it from the fire, and let it stand to settle for
for ten minutes longer, then strain it thi'ough a
jelly-bag till clear. Glaze the tongue, put it
on its dish, and ornament with the jelly cut
into cubes. Time to make the aspic, about an
hour and a half. Probable cost, aspic, Is. 6d.
Sufficient for one tongue.
Tongues, Glazed. — The appearance of
cold boiled tongue✪ Tongues, Glazed is very greatly improved by
glazing. Glaze may either be made at home
(see Glaze) — which is rather a difficult operation,
as it may be so easily burnt — or it may be
bought in skins. In either case, take a small
portion and put it into a jelly-pot, set this in
a pan with a small quantity of boiling water,
and keep the water boiling until the glaze is
dissolved. Brush the tongue all over with the
glaze, or, rather, lay the glaze lightly and
equally on the tongue with a brush, and when
one coat is dry, put on a second, and a third if
necessary; but, generally speaking, two coats
will be found sufficient.
Tongues, Pickle for {see Pickle for Beef,
Pork, and Tongues).
Tongues, Pickle for (another way).—
See Pickle for Tongues.
Page 2017 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tongue, Stewed (another way).— Simmer the tongue for two hours in just enough water to cover it ; peel it, and return it to the water, adding some pepper, mace, and cloves tied up ra a piece of muslin. Cut some turnips and capers very small, slice some carrots, and add these also to the liquor with half a pint of beef gravy, a wine-glassful of white wine, and a bunch of sweet herbs. Stew all together very gently for an hour and a half longer ; take out the spice and sweet herbs, and thicken the gravy with flour worked into a small piece of butter.
Tongue, To Serve a Cut.— A pretty dish may be made from a tongue which has been cut into and partially used. Cut the tongue into thin round slices, and arrange them" in a circle round a dish, each piece overlapping the next. Garnish the sides with a border of chopped parsley. If liked, the slices may be lightly glazed. Some cooks warm the slices in a little nicely-flavoured brown sauce, and serve them hot with the sauce poured over them.
Tongue with Aspic Jelly.— Boil a tongue in the usual way, and either roll it, or fix it on a board till quite cold. Take a pint of the liquor in which it was boiled, perfectly free from fat and sediment, and put it into a stewpan. with a small sprig of thyme, three
TON
( 987 )
TRA
shallots, a bay-leaf, a smaU piece of mace, three cloves, and two ounces of gelatine. (Stir it until the latter is dissolved, then lift it to the side of the fire, and let it cool. Whisk the whites of two eggs with a cupful of cold water and a tea-spoonful of tarragon vinegar. Stir this into the liquor, and when it is very hot leave it to boil, and let it boil gently for a quarter of an hour without being touched. Lift it from the fire, and let it stand to settle for for ten minutes longer, then strain it through a jelly-bag till clear. Glaze the tongue, put it on its dish, and ornament with the jelly cut into cubes. Time to make the aspic, about an hour and a half. Probable cost, aspic, Is. 6d. Sufficient for one tongue.
Tongues, Glazed. — The appearance of cold boiled tongue is very greatly improved by glazing. Glaze may either be made at home (see Glaze) — which is rather a difficult operation, as it may be so easily burnt — or it may be bought in skins. In either case, take a small portion and put it into a jelly-pot, set this in a pan with a small quantity of boiling water, and keep the water boiling until the glaze is dissolved. Brush the tongue all over with the glaze, or, rather, lay the glaze lightly and equally on the tongue with a brush, and when one coat is dry, put on a second, and a third if necessary; but, generally speaking, two coats will be found sufficient.
Tongues, Pickle for {see Pickle for Beef, Pork, and Tongues).
Tongues, Pickle for (another way).— See Pickle for Tongues.
Records on this page
Tongue, Stewed (another way)Tongue with Aspic JellyTongues, Glazed