409. Remains of Ox-Tongue

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
for sautéing
for egging and bread-crumbing
for pie
alternative topping for pie
for hashing or pies/puddings
for serving with
for serving with
for serving with
Instructions (26)
  1. Cut the remains of a tongue into thin slices.
  2. Put a small piece of butter into a frying-pan.
  3. Lay the pieces of tongue over the butter.
  4. Warm the tongue for a few minutes in a sauté-pan.
  5. Serve with veal or fowl, if any.
  6. If alone, serve with mashed potatoes underneath.
Alternative preparation
  1. Egg and bread-crumb the pieces of tongue before cooking.
  2. Cook as above.
  3. Serve with a plain gravy, or any sharp sauce (See Sauces).
Pie preparation
  1. If you have any tongue, and veal or beef remaining, sprinkle a little chopped eschalots at the bottom of a pie-dish.
  2. Lay a layer of meat over the eschalots.
  3. Season with a little salt, pepper, and chopped parsley.
  4. Add a layer of the tongue.
  5. Sprinkle a teaspoonful of grated yellowish bread crusts over the tongue.
  6. Add another layer of meat.
  7. Continue layering meat and tongue until the dish is nearly full.
  8. Sprinkle more brown bread-crumbs over the top.
  9. Place a small piece of butter here and there.
  10. Pour in two wineglassfuls of water.
  11. Set in a warm oven for half an hour.
  12. Serve very hot.
Alternative pie topping
  1. Instead of bread-crumbs, make a little good mashed potatoes.
  2. Spread the mashed potatoes smoothly over the pie filling with a spoon or knife.
  3. Bake for half an hour in a warm oven.
  4. Serve.
For small amounts of tongue
  1. If the remains of a tongue are but small, and if well pickled and boiled, the root and all would be excellent in any kind of beef, lamb, mutton, veal, or pork, hashed, or in pies or puddings made from those meats.
Original Text
409. Remains of Ox-Tongue.—The remains of a tongue from a previous dinner may be again served thus:—Cut it into thin slices, put a small piece of butter into a frying-pan, lay the pieces of tongue over, which warm a few minutes in a sauté-pan, and serve with veal or fowl, if any; when at home alone, I frequently have it with mashed potatoes under, it makes a very good dish for luncheon. The pieces of tongue might also be egged and bread-crumbed previous to cooking as above, and served with a plain gravy, or any sharp sauce. (See Sauces.) Or should you have any tongue, and veal or beef remaining, sprinkle a little chopped eschalots at the bottom of a pie-dish, lay a layer of meat over, season with a little salt, pepper, and chopped parsley, then a layer of the tongue; have some yellowish crusts of bread grated, a teaspoonful of which sprinkle over the tongue, then again a layer of the meat, proceeding thus until the dish is nearly full, when sprinkle more of the brown bread-crumbs over the top, placing a small piece of butter here and there; pour in two wineglassfuls of water, set it in a warm oven half an hour, and serve very hot. Or instead of bread-crumbs, make a little good mashed potatoes, which spread over it smoothly with a spoon or knife, bake half an hour in a warm oven, and serve. Should the remains of a tongue be but small, and if well pickled and boiled, the root and all would be excellent in any kind of beef, lamb, mutton, veal, or pork, hashed, or in pies or puddings made from those meats.
Notes
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