More Vintage Recipes for Tongue

Illustration from 1882 cookbook Handbook of domestic cookery

From an 1897 Good Housekeeping. I don’t feel like these are good recipes for a beginning cook, but if you have a bit of experience cooking tongue, you could manage these.  Tongue is delicious, incredibly tender, and both of these look tasty to me. Another recipe from the same article here.

 

Tongue with Sauce Tartare

For this a corned tongue is preferable. It should be cooked as directed for tongue with mushrooms, except that, being salt, it must be put down in cold, not boiling, water, and need not be skewered. When done, cut off downwards about three inches of the tip of the tongue. Chop this fine, and mix with it a cupful of mayonnaise, or any rich salad dressing to which has been added two stoned and chopped olives, two chopped gherkins, one minced slice of onion, and a dessertspoonful of capers. In a salad dish make a flat rosette of crisp lettuce leaves, and in the center of this make a little mound of the sauce Tartare. Slice downward very thinly the balance of the tongue, and surround the rosette with these, arranged in overlapping slices.  Half peel a dozen small red radishes, and turn back the rind till they look like half-open rosebuds. Place each on a small lettuce leaf, set around the broad edge of the platter, and set on the ice till ready to serve.

 

Moulded Tongue

This may be either fresh or salt beef tongue.Simmer as directed, until quite tender, and put a package of ‘Cox’s’ gelatine to soak for a couple of hours, in just enough water to cover: then pour over one teacupful of boiling water, and stir; add four teacupfuls of bouillon or strong stock, and bring to the boiling point. Clarify by stirring into it the white of one egg, which has been eaten with a tablespoonful of cold water. Skim, and strain through a cloth or jelly bag, and season this to suit individual tastes, with Worcestershire sauce, mushroom catsup, salt, and pepper. Pour a little into a mould- any shape desired. Of course good taste will prevent you using one figured with fruit or flowers, which are designed expressly for sweets.  Put the mould on ice till the jelly is firm and then cover with a thick layer of the tongue cut in small dice-like blocks.  Over this put a layer of finely chopped parsley, and over that a layer of hard-boiled eggs, sliced.  Over these pour more of the jelly, which has been kept in a warm place, and when quite firm, repeat the previous operation until the materials are used up. When firm, and required for use, dip the mould for a moment in hot water, and reverse on a bed of water cress.  Pour mayonnaise dressing around the base, garnish with stars of beet root and sliced lemon and serve.  A delightful supper dish.

 

I love the ‘of course, good taste will prevent you from using a flower or fruit mould’ bit.   And the small, dice-like blocks.  Don’t they just mean cubed?

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One Comment

  1. Frances
    Posted July 7, 2018 at 7:56 pm | Permalink

    Still mourning the demise of Carnegie Deli – theirs was so good for an occasional pricey indulgence!

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