297. To cook a fresh Ox Tongue

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (20)
For roasting
For stewing
For serving
Instructions (18)
Preparation
  1. Put a tongue in lukewarm water for twelve hours to disgorge.
  2. Trim the root and scrape the tongue quite clean.
  3. Introduce twenty pieces of fat bacon (two inches long and half an inch square) with a larding pin into the most fleshy part in a slanting direction.
  4. Rub the tongue all over with salt.
  5. Run a long iron skewer through it, and tie upon it.
Roasting Method
  1. Surround the tongue with vegetables, the same as directed for turkeys roasted and braised.
  2. Roast for two hours before a good fire.
  3. Twenty minutes before it is done take away the paper and vegetables, to give a nice brown color.
  4. When done trim a little, to keep it steady in the dish.
  5. Garnish with any kind of stewed vegetables, or cut it in halves lengthwise to form a heart, and sauce over with piquante, tomatos, or any other sharp sauces found in their series.
Stewing Method
  1. If no convenience for roasting, put into a stewpan a piece of leg of beef (cut small) weighing two pounds, with two onions, one carrot, two blades of mace, a little thyme and bay-leaf, and a quarter of a pound of butter.
  2. Sauté the whole twenty minutes, keeping it stirred over a moderate fire.
  3. Put in the tongue (previously prepared) and two ounces of salt.
  4. Cover with water.
  5. Let boil gently four hours.
  6. Skim and serve.
Using Leftovers
  1. The stock would be excellent for soup or brown sauce of any kind.
  2. The remains could be served in either of the methods directed for the remainder of pickled tongue.
Original Text
297. To cook a fresh Ox Tongue.—Put a tongue in lukewarm water for twelve hours to disgorge, then trim the root and scrape the tongue quite clean; have ready twenty pieces of fat bacon two inches long and half an inch square, which introduce with a larding pin into the most fleshy part in a slanting direction; then rub the tongue all over with salt, and run a long iron skewer through it, which tie upon, surround the tongue with vegetables, the same as directed for turkeys roasted and braised, and roast for two hours before a good fire; twenty minutes before it is done take away the paper and vegetables, to give a nice brown color; when done trim a little, to keep it steady in the dish, and garnish with any kind of stewed vegetables, or cut it in halves lengthwise to form a heart, and sauce over with piquante, tomatos, or any other sharp sauces found in their series. If no convenience for roasting, put into a stewpan a piece of leg of beef (cut small) weighing two pounds, with two onions, one carrot, two blades of mace, a little thyme and bay-leaf, and a quarter of a pound of butter, sauté the whole twenty minutes, keeping it stirred over a moderate fire, then put in the tongue (previously prepared) and two ounces of salt, cover with water, and let boil gently four hours, skim and serve. The stock would be excellent for soup or brown sauce of any kind. The remains could be served in either of the methods directed for the remainder of pickled tongue.
Notes
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