Lengua de Buey Concida
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
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 One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). 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.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); 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
- one-half cupful of salt
- a teaspoonful of powdered summer savory
- a cup and fill it up
Method
- Dissolve one-half cupful of salt in enough boiling water to cover a beef's tongue and cook until just done.
- When cool remove the skin and slice thin.
- Take a dozen chiles anchos or large dry chiles, cut them the long way, remove all seeds, veins and the stem end;
- drop the skins into boiling water with one-half cupful of salt, press them under the water and keep at boiling heat two hours.
- Skim into a chopping-tray, chop fine and press through a sieve.
- Add a teaspoonful of powdered summer savory, two of finely chopped onion, salt and a half-cupful of olive-oil.
- Squeeze the juice of two lemons into a cup and fill it up with vinegar.
- Add this to the sauce by spoonfuls and a bottle of olives stoned and cut fine.
- Heat and pour over the tongue as it is served.