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Ox Tongue with Spinach and White Sauce

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.

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Ingredients

Method

  1. Boil the tongue in salted water till the outer skin will peel off.
  2. Take this off, then put the tongue back in the liquor to simmer while you prepare the same.
  3. Take a piece of butter the size of an egg, melt it and mix it with two dessertspoonfuls of ground rice, add some of the liquor, pepper, and salt, stir well, so that it makes a good cream;
  4. drop in the yolks of two eggs, always stirring, and a little lemon juice.
  5. Serve the tongue whole with this sauce poured over it and spinach done in the following way: Wash the spinach in running water till every bit of grit has gone.
  6. Put some water on to boil, salt it well, and throw in the spinach which you have freed from mid-rib and stalk.
  7. The water must be boiling and the fire brisk.
  8. When tender, pass the spinach through the sieve, then put a bit of butter into an enameled saucepan, then the spinach, which heat for six minutes, add a little pepper.
  9. Serve it with the tongue, and you can garnish as well with little croutons of bread fried in butter.
  10. [Madame Herman Noppen.]