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No 98 Lingua di Manzo al Citriuoli (Tongue with Cucumber)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Ox tongue, salt, pepper, nutmeg, parsley, bacon, veal,
carrots, onions, thyme, bay leaves, cloves, stock.
Gently boil an ox tongue until you can peel off the skin, then lard
it, season it with salt, pepper, nutmeg, and chopped parsley, and
boil it with some bits of bacon, ham, veal, a carrot, an onion, two
bay leaves, thyme and two cloves. Pour some good stock over it and
let it simmer gently until it is cooked. Put the tongue on a dish
and garnish it with slices of fried cucumber. Boil the cucumber
for five minutes before you fry it, to take away the bitter taste.
Serve the tongue with a sauce piquante, made with one dessert-
spoonful of New Century sauce to a quarter pint of good Espangole
sauce (No. 1).

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