Sheep's Tongues with Macedoine

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For braising the tongues
For finishing the tongues
For the center filling
Instructions (13)
  1. Put some fresh sheep's tongues into cold salt and water, and let them lie in it for twenty-four hours.
  2. Rinse and blanch the tongues.
  3. Braise with vegetables and stock for three and a half to four hours, adding more stock as necessary.
  4. When cooked, take the tongues up and remove the outer skins.
  5. Cut each tongue into about three slices longways.
  6. Trim neatly at the root.
  7. Place the slices in a sauté pan.
  8. Strain the gravy from the braise.
  9. Remove the fat from the gravy.
  10. Pour the gravy into the sauté pan with the slices.
  11. Let this boil up till the liquor reduces to the consistency of thick cream and the meat looks as if glazed.
  12. Dish up on a border, filling up the centre with a tin of hot strained macedoine of vegetables.
  13. Pour thin Soubise sauce round it.
Original Text
Sheep's Tongues with Macedoine. (Langues de Mouton au Macédoine.) Put some fresh sheep's tongues into cold salt and water, and let them lie in it for twenty-four hours, then rinse and blanch, and braise with vegetables and stock for three and a half to four hours, adding more stock as necessary. When cooked take the tongues up and remove the outer skins, then cut each into about three slices longways; trim neatly at the root, place them in a sauté pan, strain the gravy from the braise, remove the fat and pour it into the sauté pan with the slices. Let this boil up till the liquor reduces to the consistency of thick cream and the meat looks as if glazed. Dish up on a border, filling up the centre with a tin of hot strained macedoine of vegetables, and pour thin Soubise sauce round it.
Notes
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