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For Frying

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

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 The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). 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.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); 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

  1. 2 tbsps.
  2. of butter 1 tbsp.
  3. of flour ½ cup of bouillon or water ½ wine glass of red wine ½ tsp.
  4. of sugar Juice of ¼ lemon Preparation: Cut off the throat end and if the pickled tongue is too salty, leave it in water for a few hours, the same with fresh tongue to remove the slime or mucous.
  5. The smoked tongue is left in water over night.
  6. After this is done the tongue is cooked until soft in the 3 qts.
  7. of water, adding bay-leaf, pepper-corns, cloves, soup greens and onion.
  8. If it is a fresh tongue, add some salt.
  9. It requires 3 hours to cook a tongue.
  10. When the tongue is soft, take it out of the water and skin it.
  11. You can serve the tongue in this manner or cold and sliced.
  12. If you wish to serve the tongue warm and whole, it is nicer to fry it.
  13. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes.
  14. Now add the bouillon or water.
  15. With the water put in ¼ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ¼ of an hour, basting it several times.
  16. Then serve.
  17. The gravy must be strained.
  18. Boiled, warm tongue is nice with vegetables.
  19. Cut the tongue into slices and place it around the vegetables like scales.
  20. No.
  21. 35—RAGOUT OF OX-TONGUE.