pepper and one can tomatoes, cooked and strained. Dish the tongua
and strain the sauce over it. Or pour over the tonffue a sauce mado
of a can of tomatoes half boiled down, salted^and thickened with a
tablespoon butter and teaspoon flour rubbed together. Fried Tmtgw
is very nice ; first boil, then cut into slices and fry in hot butter with
with a little minced onion, and serv^ with a PiMe Satice made as
follows ; Put a teaspoon flour in pan in which tongue was fried
and when brown ada cup hot water ; strain, season with salt and
add a tablespoon any chopped pickles — piccialilli i^ best, but pickled
cucumbers may be used by chopping and mixing with a little mus-
tard. Boak the slices of tongue m Uiis till ready to serve, when ar-
ranged on a platter overlapping one another and pour the sauce
over. Or braise the slices oftongue and serve with h little spinach
on each, or with a mayonnaise or tartare sauce.
Pickled Tongm, — rrocure ten small tongues, wash in oold water
and put to cook in boiling water with a sliced lemon, tablespoon
salt and teaspoon whole cloves and pepper-corns ; keep covered with
boiling water, and boil gently until tenaer, which will be in half or
three-quarters of an hour. When tongues are done take them up, trim
them, remove the skin and pack in ^lass jars, with a tablespoon
each whole cloves and pepper-corns, and a blade of mace ; cover
with cold vinegar, and let stand overnight before using, or longer if
desired. In cool weather they will keep several weeks if kept close-
ly covered. Any tongue may be pickled same. The remains of
pickled tongue✪ Pickled Tongues are very nice chopped, placed in a pan and pressed
when they will turn out resembling collared meat. A little thick
jelly may be poured into the pan with them. Slices of cold tongue
may be warmed in any kind of savory sauce and laid in a pile in
center of a dish, the sauce being poured over them.-
Tonaue in Jelly — Boil and skin either a fresh or salted tongue ;
when cold trim off the roots. Have one and a fourth quarts aspio
jelly in liquid state. Cover bottom of two-quart mold about an inch
deep with it, and let harden. Cut out leaves from cooked beets with
a fancy vegetable cutter, and garnish bottom of mold with them:
gently pour in three tablespoons jelly✪ Tongue in Jelly, to set the beets. When hard
add jelly enough to cover the vegetables, and
let the whole get very hard. Then put in the
tongue, and about half a cup jelly, which should
^^^^__^^^_^^^ be allowed to harden and so keep the meat in
'i!r^vaid place when the remainder is adaed. Pour in
the remainder of the jelly and set away to harden. When ready to
serve, dip the mould for a few moments in pan of warm water, and
gently turn on to a dish. Rings of the white of boiled eggs may be
used with or in place of the cooked beets. Garnish with pickles and
parsley; pickled beets is especially nice. For Lanibs^ Tmiguea in
Jelly, prepare the same as beef tongues. Three or four molds, each
holding a little less than a pint, will make enough for a small com-
MEATS. 419
Page 355 · 2 recipe records on this page
Presented as published in 1890. 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
pepper and one can tomatoes, cooked and strained. Dish the tongue and strain the sauce over it. Or pour over the tongue a sauce made of a can of tomatoes half boiled down, salted^and thickened with a tablespoon butter and teaspoon flour rubbed together. Fried Tongue is very nice ; first boil, then cut into slices and fry in hot butter with with a little minced onion, and serve with a Pickle Sauce made as follows ; Put a teaspoon flour in pan in which tongue was fried and when brown ada cup hot water ; strain, season with salt and add a tablespoon any chopped pickles — piccalilli is best, but pickled cucumbers may be used by chopping and mixing with a little mustard. Soak the slices of tongue in this till ready to serve, when arranged on a platter overlapping one another and pour the sauce over. Or braise the slices oftongue and serve with h little spinach on each, or with a mayonnaise or tartare sauce.
Pickled Tongue, — Procure ten small tongues, wash in oold water and put to cook in boiling water with a sliced lemon, tablespoon salt and teaspoon whole cloves and pepper-corns ; keep covered with boiling water, and boil gently until tender, which will be in half or three-quarters of an hour. When tongues are done take them up, trim them, remove the skin and pack in glass jars, with a tablespoon each whole cloves and pepper-corns, and a blade of mace ; cover with cold vinegar, and let stand overnight before using, or longer if desired. In cool weather they will keep several weeks if kept closely covered. Any tongue may be pickled same. The remains of pickled tongues are very nice chopped, placed in a pan and pressed when they will turn out resembling collared meat. A little thick jelly may be poured into the pan with them. Slices of cold tongue may be warmed in any kind of savory sauce and laid in a pile in center of a dish, the sauce being poured over them.-
Tongue in Jelly — Boil and skin either a fresh or salted tongue ; when cold trim off the roots. Have one and a fourth quarts aspic jelly in liquid state. Cover bottom of two-quart mold about an inch deep with it, and let harden. Cut out leaves from cooked beets with a fancy vegetable cutter, and garnish bottom of mold with them: gently pour in three tablespoons jelly, to set the beets. When hard
add jelly enough to cover the vegetables, and let the whole get very hard. Then put in the tongue, and about half a cup jelly, which should be allowed to harden and so keep the meat in 'i!r^vaid place when the remainder is adaed. Pour in
the remainder of the jelly and set away to harden. When ready to serve, dip the mould for a few moments in pan of warm water, and gently turn on to a dish. Rings of the white of boiled eggs may be used with or in place of the cooked beets. Garnish with pickles and parsley; pickled beets is especially nice. For Lambs' Tongues in Jelly, prepare the same as beef tongues. Three or four molds, each holding a little less than a pint, will make enough for a small com-
Records on this page
Pickled TongueTongue in Jelly