Beef
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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.
France. Associated with France by the book is about French cookery (Cooking, French); 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.
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Ingredients
Method
- 180.
- Beef Tongue, Sauce Piquante.
- Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin.
- Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme.
- Add enough consommé (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante (Art.
- 86).
- 181.
- Beef's Tongue à la Jardinière.
- Proceed exactly as for the foregoing, and serve on a macédoine of vegetables (Art.
- 416).
- 182.
- Smoked Beef's Tongue, Wine Sauce with Mushrooms.
- Soak a smoked tongue in water the night before it is needed.
- Then put it in about four quarts of cold water, and boil it slowly about five hours;
- drain, place it in cold water a moment, remove the skin, trim the thicker end of the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art.
- 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry.