Boiled Tongue Recipe
Ingredients
| Tongue | 1 Small | |
| A few bones for the stock | ||
| 3 beef stock cubes | ||
| Onions | 3 | |
| Carrots | 3 | |
| 4 sticks of celery with leaves | ||
| Parsley sprigs | 8 | |
| Peppercorns | 8 | |
| Butter | 3/4 Ounce | |
| Flour | 1 Ounce | |
| Mustard | 1 Teaspoon | |
| 3 small dill gherkins | ||
| Capers | 1 Tablespoon | |
| Single cream | 4 Ounce | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash a fresh beef tongue.
Place in large pan with bones.
Add water just to cover.
Bring to boil.
Skim, when the scum comes to the top.
Add 3 beef stock cubes, 3 onions, 3 carrots, 4 celery stalks, 8 sprigs parsley and 8 peppercorns.
Reduce heat and simmer until tender, about 3 hours.
Let tongue remain in stock until cool enough to handle.
Peel off outer skin and cut out membranous portions of roots.
Strain stock and return tongue to the pan with the stock.
Melt 3/4 oz. butter.
Add 3/4 oz. of flour and blend for 5 minutes over low heat.
Add 8 oz. stock from the tongue and stirring constantly cook for 10 minutes.
Add 1 teaspoon mustard, 3 small gherkins, sliced thin and 1 tablespoon capers.
Salt and pepper to taste.
Stir in 4 oz. single cream and simmer for five minutes.
Cool and keep in refrigerator.
To serve, slice tongue into 1-inch thick slices, and reheat in the cold stock over moderate heat.
Reheat the sauce in a double boiler, adding a little of the stock or cream if it is too thick.
Dish on a serving plate surrounded by puree of dried peas, the sauce served separately.
Place in large pan with bones.
Add water just to cover.
Bring to boil.
Skim, when the scum comes to the top.
Add 3 beef stock cubes, 3 onions, 3 carrots, 4 celery stalks, 8 sprigs parsley and 8 peppercorns.
Reduce heat and simmer until tender, about 3 hours.
Let tongue remain in stock until cool enough to handle.
Peel off outer skin and cut out membranous portions of roots.
Strain stock and return tongue to the pan with the stock.
Melt 3/4 oz. butter.
Add 3/4 oz. of flour and blend for 5 minutes over low heat.
Add 8 oz. stock from the tongue and stirring constantly cook for 10 minutes.
Add 1 teaspoon mustard, 3 small gherkins, sliced thin and 1 tablespoon capers.
Salt and pepper to taste.
Stir in 4 oz. single cream and simmer for five minutes.
Cool and keep in refrigerator.
To serve, slice tongue into 1-inch thick slices, and reheat in the cold stock over moderate heat.
Reheat the sauce in a double boiler, adding a little of the stock or cream if it is too thick.
Dish on a serving plate surrounded by puree of dried peas, the sauce served separately.
Chef
