Other Recipes fromPotage Parmentier
Chinese Cabbage--pe Tsai
Artichokes A La Lyonnaise
Artichokes A La Vinaigrette
Asparagus With Eggs
String Beans And Apples
Fricassee Of Beans
String Beans Boiled
Scalloped Tongue(Armour's Monthly Cookbook)
One cup of brown sauce, made with Armour's Extract of Beef, one can of
Veribest Ox Tongue, split, one half cup of buttered crumbs, one
tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle
baking dish with crumbs, and arrange the split tongues in dish. Pour
over them the sauce to which catsup and Worcestershire Sauce have been
added. Cover with the remainder of the crumbs and bake in hot oven until
the crumbs are brown.--MRS. C. B. COLPITTS, KANSAS CITY, MO.
25 Scalloped TongueTake the ends and poorer parts of a boiled tongue, chop quite fine, add
a little parsley, a little seasoning of salt and cayenne. Butter a
baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
the dish in this way. When nearly full pour over the whole 1/2 a cup of
stock. Then finish with a layer of bread crumbs and bits of butter.
Brown in the oven.
Viewed 1139 times.
Most Viewed Recipes from Armour's Monthly CookbookNut Bread
Least Viewed Recipes from Armour's Monthly CookbookTomato Aspic Jelly
Chicken And Macaroni
Wilted Lettuce Salad
Whipped Cream Cake
Spinach And Sauce
Creamed Chipped Beef On Toast
Veal And Ham Pie
Spanish Bun Cake
|Home Made Cookies.ca|