Other Recipes from MEATS.Tongue.
Veal Loaf. Mrs. U. F. Seffner.
Forcemeat Balls. Mrs. Judge Bennett.
To Fry Ham.
Ham Toast. Mrs. E. Seffner.
Batter Pudding With Beef Roast. Mrs. C. H. Norris.
Scrapple. Mrs. Edward E. Powers.
Boned Shoulder Of Mutton.
Spiced Meat. Mrs. Ira Uhler.
To Roast Pork.
Pot Roast. Mrs. Belinda Martin.
Veal And Ham Sandwich. Mary W. Whitmarsh.
Dressing For Roast Of Veal. Mrs. E. Fairfield.
Veal Loaf. Mrs. Gertrude Douglas Weeks.
Cold Meat Turnovers. Mrs. A. B.
Veal Cutlets. Mrs. U. F. Seffner.
Potato And Meat Pie.
Beefsteak And Onions. Mrs. H. T. Van Fleet.
Beef A La Mode. Alice Turney Thompson.
Beef Loaf. Mrs. J. J. Sloan.
Beefsteak And Mushrooms. Caleb H. Norris.
To Fry Steak. Mrs. H. T. Van Fleet.
Lambs' Tongues Stewed(Meats.) - (My Recipes Tried And True)
MRS. ARCHIE COOK.
Six tongues, three heaping tablespoons of butter, one large onion, two
slices of carrot, three slices of white turnip, three tablespoons flour,
one of salt, a little pepper, one quart of stock or water and some sweet
herbs. Boil the tongues one hour and a half in clear water, take them
up, cover with cold water, and draw off the skins. Put the butter,
onion, turnip and carrot in the stewpan and cook slowly for fifteen
minutes, then add the flour and cook until brown, stirring all the time.
Stir the stock into this and when it boils up, add the tongues, salt,
pepper and herbs; simmer gently for two hours. Cut the carrots, turnips
and potatoes into cubes. Boil the potatoes in salted water ten minutes
and the carrots and turnips one hour. Place the tongues in the centre of
a hot dish, arrange the vegetables around them, strain the gravy, over
all. Garnish with parsley.
Viewed 1478 times.
Most Viewed Recipes from My Recipes Tried And TrueCookies
Least Viewed Recipes from My Recipes Tried And TrueStrawberry Sauce For Plain Blanc Mange
Strawberry Sauce For Puddings
Pineapple Water Ice
Plum Pudding Without Eggs
Preserved Tomatoes (original)
Stirred Potatoes With Eggs
Apple Filling For Cake
|Home Made Cookies.ca|