Stewed Tongue

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For salting the tongue

For stewing

soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
pounded cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
salt if necessary ↝ Salt, table, iodized [Spices and Herbs]

To serve with

truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (5)

Salt a tongue with saltpetre and common salt for a week, turning it daily.
Boil it tender enough to peel.
When done, stew it in a moderately strong gravy.
Season with soy, mushroom catsup, Cayenne, pounded cloves, and salt if necessary.
Serve with truffles, morels, and mushrooms.

Original Text

Stewed Tongue.

Salt a tongue with saltpetre and common salt for a week, turning it daily. Boil it tender enough to peel. When done, stew it in a moderately strong gravy. Season with soy, mushroom catsup, Cayenne, pounded cloves, and salt if necessary.

Serve with truffles, morels, and mushrooms.

Notes

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