Ox-Tongue, with Sauer-Kraut

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Note
Instructions (11)
  1. Choose a smoked tongue, and let it soak in cold water for four-and-twenty hours previously to its being dressed.
  2. Parboil the tongue for half an hour, and immerse it in cold water.
  3. Remove the root, and truss it with a skewer, and some string to keep it in shape.
  4. Place it in an oval stewpan with the sauer-kraut (previously well washed in several waters), the carrots, the onions stuck with cloves, and the garnished faggot of parsley.
  5. Moisten with sufficient stock and toppings to cover the whole.
  6. Place a well-buttered paper on the top, and cover with a lid containing some live embers of charcoal.
  7. Braise very gently on a slow fire for about three hours.
  8. When the tongue is done, take it up on a dish, trim it, and put it in a small oval stewpan with a little good stock, to be kept hot by the side of the stove.
  9. Meanwhile, remove the carrot, onion, and faggot of parsley from the sauer-kraut, and afterwards press it in a napkin to absorb all the grease.
  10. Glaze the tongue, and place it in its dish, garnish it neatly round with the sauer-kraut and put a border of small turned carrots (previously boiled and glazed for the purpose) round the base.
  11. Pour some Poivrade sauce over the whole, and serve.
Original Text
OX-TONGUE, WITH SAUER-KRAUT. For this purpose choose a smoked tongue, and let it soak in cold water for four-and-twenty hours previously to its being dressed. The tongue must now be parboiled for half an hour, and immersed in cold water; then remove the root, and truss it with a skewer, and some string to keep it in shape: Next, place it in an oval stewpan with one pound and a half of sauer-kraut (previously well washed in several waters), two carrots, two onions stuck with six cloves, and a garnished faggot of parsley; moisten with sufficient stock, and toppings to cover the whole; place a well-buttered paper on the top, and cover with a lid containing some live embers of charcoal; then set these to braizo very gently on a slow fire for about three hours. When the tongue is done, take it up on a dish, trim it, and put it in a small oval stew- pan with a little good stock, to be kept hot by the side of the stove. Meanwhile, remove the carrot, onion, and faggot of parsley from the sauer-kraut, and afterwards press it in a napkin to absorb all the grease. Then, glaze the tongue, and place it in its dish, garnish it neatly round with the sauer-kraut and put a border of small turned carrots (previously boiled and glazed for the purpose) round the base; pour some Poivrade sauce over the whole, and serve. Note.—Rein-deer tongues may be dressed in the same manner as the foregoing; they must, however, be soaked in cold water for four-and- twenty hours previously to their being dressed.
Notes
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