Archie Cook
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Six tongues, three heaping tablespoons of butter, one large onion, two slices of carrot, three slices of white turnip, three tablespoons flour, one of salt, a little pepper, one quart of stock or water and some sweet herbs.
- Boil the tongues one hour and a half in clear water, take them up, cover with cold water, and draw off the skins.
- Put the butter, onion, turnip and carrot in the stewpan and cook slowly for fifteen minutes, then add the flour and cook until brown, stirring all the time.
- Stir the stock into this and when it boils up, add the tongues, salt, pepper and herbs;
- simmer gently for two hours.
- Cut the carrots, turnips and potatoes into cubes.
- Boil the potatoes in salted water ten minutes and the carrots and turnips one hour.
- Place the tongues in the centre of a hot dish, arrange the vegetables around them, strain the gravy, over all.
- Garnish with parsley.