BRAIZED OX-TONGUE, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Scaid a fresh ox-tongue in boiling water upon the fire for about ten minutes; then immerse it in cold water, remove the root and any superfluous fat.
  2. Place the tongue in an oval stewpan with a carrot, an onion, one head of celery, a garnished faggot, four cloves, and a blade of mace.
  3. Add a glass of brandy, and sufficient good broth or stock to cover the whole, and set it to braize gently for two hours and a half upon a slow fire.
  4. When the tongue is done, take it out of the braize, trim and put it into a stewpan with its own liquor, previously divested of all the grease; strained through a sieve, and boiled down to half its quantity.
  5. About half an hour before sending to table, set the tongue on a very slow fire to simmer until it is warmed through; roll it in its glaze, dish it up with some cherry sauce a la Victoria (No. 64), under it, garnish it round with a border of potato quenelles (No. 312), and serve.
Original Text
BRAIZED OX-TONGUE, A L'ALLEMANDE. SCAID a fresh ox-tongue in boiling water upon the fire for about ten minutes; then immerse it in cold water, remove the root and any superfluous fat. Next, place the tongue in an oval stewpan with a carrot, an onion, one head of celery, a garnished faggot, four cloves, and a blade of mace; add a glass of brandy, and sufficient good broth or stock to cover the whole, and set it to braize gently for two hours and a half upon a slow fire. When the tongue is done, take it out of the braize, trim and put it into a stewpan with its own liquor, previously divested of all the grease; strained through a sieve, and boiled down to half its quantity. About half an hour before sending to table, set the tongue on a very slow fire to simmer until it is warmed through; roll it in its glaze, dish it up with some cherry sauce a la Victoria (No. 64), under it, garnish it round with a border of potato quenelles (No. 312), and serve.
Notes
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