Dinner
Braised fresh tongue (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Clean, and boil for an hour, leaving in the water for fifteen minutes after taking it from the fire.
- add a cupful of the water in which the tongue was boiled, fit on your cover and cook slowly for two hours.
- thicken with browned flour.
Historical transcription
Source method
- 1
Clean, and boil for an hour, leaving in the water for fifteen minutes after taking it from the fire. Trim neatly. Skewer the tip and root of the tongue together and lay in your covered roaster upon a layer of sliced onion, carrot, celery, tomatoes, and minced parsley. Cover with the same; add a cupful of the water in which the tongue was boiled, fit on your cover and cook slowly for two hours. Dish the tongue and keep hot. Rub gravy and vegetables through the colander, into a saucepan; thicken with browned flour. Lay the tongue in a bake-pan; pour the gravy over it, and set upon the top grating of an oven to brown. Dish, pour the gravy about the tongue and serve. Eat mushroom sauce with it.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.