Ox Tongues

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

the tongue
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
white wine ↝ Wine, white [Wine]

Instructions (9)

Boil the tongue until tender.
Cut the boiled tongue into slices.
Season the slices with a little nutmeg, cinnamon, and sugar.
Beat up the yolks of an egg with a little lemon juice.
Rub the egg and lemon mixture over the slices with a feather.
Make some butter boiling hot in the frying-pan.
Put the seasoned slices into the hot butter.
Fry the slices until done.
Serve the slices with melted butter, sugar, and white wine, all well mixed together.

Original Text

Ox Tongues.
WHEN you have boiled the tongue till is tender, cut it into slices, and season them with a little nutmeg, cinnamon, and sugar. Then beat up the yolks of an egg with a little lemon juice, and rub it over the slices with a feather. Make some butter boiling hot in the frying-pan, and then put in the slices. When done, serve them up with melted butter, sugar, and white wine, all well mixed together.

Notes

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