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TONGUE

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Wash the tongue carefully, and let it lie in cold water for several
hours before cooking--over night, if possible. Lay it in a kettle of
cold water when it is to be cooked; bring the water to a boil slowly,
and let it simmer until the tongue is so tender that you can pierce it
with a fork. A large tongue should be over the fire about four hours.
When it has cooled in the liquor in which it was boiled, remove the
skin with great care, beginning at the tip, and stripping it back.
Trim away the gristle and fat from the root of the tongue before
serving it. Serve with drawn butter or lemon sauce.

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Stewed Fresh Tongue

Soak a fresh tongue in cold water for one hour, then boil it three
hours and remove the skin. Place the tongue in a stewpan with half
a head of celery, one turnip, one carrot and two onions cut in
small pieces, one dozen cloves, salt and cayenne. Simmer for one
and one-half hours. Take out the tongue and add to the gravy one
tablespoonful of made mustard, one of Worcestershire sauce, three
tablespoonfuls of mushroom catsup, three picketed gherkins chopped,
one glass of port or red wine, and two ounces of butter, creamed with
three ounces of browned flour. Cook until smooth. Return the tongue to
the sauce and simmer half an hour.

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DEVILED TONGUE SANDWICHES

Grind up tongue (root will do) in meat chopper; to a cup of ground
tongue add one teaspoon of mustard, one tablespoon of soup, and one
teaspoon of mayonnaise. Mix into soft paste; spread on white bread cut
very thin.

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FILLED TONGUE

Take a pickled tongue, cut it open; chop or grind some corned beef; add
one egg; brown a little onion, and add some soaked bread; fill tongue
with it, and sew it up and boil until done.

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SMOKED TONGUE

Put on to boil in a large kettle, fill with cold water, enough to
completely cover the tongue; keep adding hot water as it boils down so
as to keep it covered with water until done. Keep covered with a lid
while boiling and put a heavy weight on the top of the lid so as not to
let the steam escape. (If you have an old flat iron use it as a weight.)
It should boil very slowly and steadily for four hours. When tongue is
cooked set it outdoors to cool in the liquor in which it was boiled. If
the tongue is very dry, soak overnight before boiling. In serving slice
very thin and garnish with parsley.

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SMOTHERED TONGUE

Scald tongue, and then skin. Season well with salt and pepper and slice
an onion over it. Let it stand overnight. Put some drippings in a
covered iron pot, and then the tongue, with whatever juice the seasoning
drew. Cover closely and let it cook slowly until tender--about three
hours.

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PICKLED BEEF TONGUE

Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre, size of walnut, one teacup of salt, one
teaspoon of pepper, three small cloves of garlic cut fine; mix
seasoning. Drain water off tongue. With a pointed knife prick tongue;
rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
cover with plate and weight. Allow to stand from four to five days.
Without washing off the seasoning, boil in fresh water until tender.
The majority of the cuts of meat which are kosher are those which
require long, slow cooking. These cuts of meat are the most nutritious
ones and by long, slow cooking can be made as acceptable as the more
expensive cuts of meat; they are best boiled or braised.
In order to shut in the juices the meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then be
formed on the outside, after which the heat should be lowered and the
cooking proceed slowly.
This rule holds good for baking, where the oven must be very hot for the
first few minutes only; for boiling, where the water must be boiling and
covered for a time, and then placed where it will simmer only; for
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.
Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.

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No. 97. Lingua alla Visconti (Tongue)

Ingredients: Tongue, glaze, bread, spinach, white grapes, port.
Soak a smoked tongue in fresh water for forty-eight hours, then
boil it till it is tender. Peel off the skin, cut the tongue in
rather thick slices, and glaze them. Prepare an oval border of
fried bread, cover it with spinach about two inches thick, and on
this arrange the slices of tongue. Fill in the centre of the dish
with white grapes cooked in port or muscat.

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

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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No. 99. Lingue di Castrato alla Cuciniera (Sheep's Tongues)

Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice,
eggs, butter, flour.
Cook three or four sheep's tongues in good stock, and add some
slices of bacon, bits of beef, two onions, a bunch of herbs, and a
pinch of spice. Let them get cold, flour them and mask them with
egg beaten up and fry quickly in butter. Serve with Italian sauce
(No. 6)

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No. 100. Lingue di Vitello all'Italiana (Calves' Tongues)

Ingredients: Calves' tongues, salt, butter, stock, water, glaze,
potatoes, ham, truffles, sauce piquante.
Rub a good handful of salt into two or three calves' tongues and
leave them for twenty-four hours, then wash off all the salt and
soak them in fresh water for two hours. Stew them gently till
tender, take them out, skin and braize them in butter and good
stock for half an hour. Let them get cold and cut them into slices
about half an inch thick; put the slices into a buttered saute-pan
and cover them with a good thick glaze; let them get quite hot and
then arrange them on a border of potatoes, and garnish each slice
with round shapes of cooked ham and truffle. Fill the centre with
any vegetables you like; fried cucumber is excellent, but if you
use it do not forget to boil it for five minutes before you fry it
to take away the bitter taste. Serve with a sauce piquante (No.
10, or No. 226).









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