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Spanish Receipt for Cooking Tongue

A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).

A historical recipe

The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "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.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. Soak a fresh tongue over night.
  2. In the morning take the skin off by boiling water.
  3. Mix together 1 large spoon of lard, 1 quart raw beans, chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a little parsley.
  4. Fry all together for a little while;
  5. then add to this 1 cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon, and 3 laurel leaves.
  6. Then put a paper over top of saucepan and put on cover very tight.
  7. Cook for two or three hours over a slow fire;
  8. then strain the same through a colander.
  9. Add to the strained sauce 1 or 2 spoonfuls of brown flour to thicken.
  10. Put over the fire a little while, and then pour over the tongue.