Neat's Tongue

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 (12)
For cooking the tongue
For frying the tongue
For the sauce
Instructions (14)
  1. Boil the tongue until tender.
  2. Take the tongue up, peel it, and cut it into slices.
  3. Put the slices into a frying-pan with butter and fry until brown.
  4. Pour the butter out of the pan.
  5. Add gravy, sweet-herbs, an onion, pepper, salt, mace, and wine to the pan.
  6. Simmer together for about half an hour.
  7. Take out the slices of tongue.
  8. Strain the gravy.
  9. Return the tongue slices and strained gravy to the pan.
  10. Add the beaten egg yolks, grated nutmeg, and butter rolled in flour.
  11. Shake the whole well together.
  12. Simmer for about five minutes.
  13. Put the tongue into your dish.
  14. Pour the sauce over the tongue and serve.
Original Text
Neat's Tongue. HAVING boiled the tongue till it is tender, take it up, peel it, and cut it into slices. Put them into a frying-pan, with a proper quantity of butter, and let them fry till they are brown. Then pour the butter clean out of the pan, and put in some good gravy, with a bunch of sweet-herbs, an onion, some pepper and salt, a blade or two of mace, and a gill of wine. When they have all simmered together about half an hour, take out the slices of tongue, strain the gravy, and put all again into the pan, with the yolks of two eggs beat fine, a little nutmeg grated, and a small piece of butter rolled in flour. Shake the whole well together, and when it has simmered for about five minutes, put the tongue into your dish, pour over the sauce, and serve it to table.
Notes
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