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Classic
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page 107
top of the stove for 15-30 minutes or until done. Serve with wheat bread.
25. Breakfast Stew, No. 2. Take beef tenderloin and chop it very fine or cut
into cubes. In the meantime fry sliced onions in butter lightly, put in the meat
with pepper and salt, stir it for a few minutes on the fire and serve. For each
pound of tenderloin take 4 large onions.
26. Ox Tongue Brown Ragout. As tongues easily become tainted they must be used
when quite fresh. Cut away the bone and the yellow spongy meat, rub the tongue
with salt and a little water, then wash until the water remains clear; cook
until tender in a small kettle with not too much water and a little salt,
skimming carefully; this will take from 2-3 1/2 hours. The tongue is thoroughly
clone as soon as it can easily be pierced with a fork. After the tongue is
cooked, take off the skin, cut it into slices about an inch wide, dividing the
larger pieces in two again. For the rest proceed as directed under D, 183, or
stew the tongue with a thick raisin sauce; it can also be prepared with plenty
of onions, like "Hasenpfeffer" (ragout of hare). For 12 persons 1 large ox
tongue will suffice.
27. White Fricassee of Tongue. After the tongue is cooked as directed above and
cut into slices, melt plenty of butter, brown in it 1 large finely chopped onion
and 2 tablespoonfuls of flour, add to it some of the tongue broth and, according
to taste, some mace; also fine ground popper and if judged best 1/2 glassful of
white wine; put in the tongue when the broth begins to boil. After it has cooked
slowly for 1/4 of an hour (it should not become too soft) serve with small round
meat dumplings which have been cooked in water or some of the tongue broth.
Strain the gravy, which should not be too thick, stir the yolk of an egg through
it over the tongue, and garnish with lemon slices.
The fricassee can be given a flavor of anchovy or capers, or mushrooms can be
cooked in it; the latter should then be prepared as directed in A, No. 34.
REMARK.--If one wishes to prepare this dish for a large dinner party, it may be
done the day previous, without hesitation. It is then necessary to put it in the
oven for 1 1/2 hours in an old tureen with a cover. Or else heat it with boiling
water in a double kettle; it need not then be stirred, neither is the yolk of
the egg added until the dish is sent to the table.
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