Ox-tongue à la Bourgeoise
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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
- two glasses of Madeira
- one onion
- seven tomatoes
- four carrots
- ten smallish onions
Method
- Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours.
- Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together;
- then add two large table-spoonfuls of demi-glaze, some salt and pepper.
- Serve all very hot on an oval dish.
- Braised tongue eats very well with spinach, carrots or sorrel.