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Tongue Fricassee

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Beef tongue
  2. Peppercorns
  3. Waters
  4. one small onion
  5. two teaspoonfuls of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Wash a fresh beef tongue thoroughly in two or three waters.
  2. Trim, and tie into shape.
  3. Cover with boiling water and season with two teaspoonfuls of salt, twelve peppercorns and one small onion.
  4. The tongue should be boiled and skinned the day before.
  5. Skin while still hot.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 184, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.