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Classic
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page 108
28. Fried Tongue as a side dish. After the tongue has been cooked until tender
and peeled, as described under No. 26, it should be split in two. Then sprinkle
with fine salt,and a very little fine ground cloves. Or else rub it with a
mixture of chopped eschalots, tarragon, sage, salt, nutmeg and cloves, turn it
in egg and cracked crumbs, and then try it in butter to a light brown, being
careful that it retains its full juiciness. Fried tongue can also be served with
an anchovy-, caper-, Madeira- or tomato sauce.
29. Sliced Tongue (a nice side dish). The tongue should be cooked until very
tender, peeled, cut into slices 1/2 inch thick, cutting the largest pieces in
two once more. Then whip an egg with 2-3 tablespooufuls of water to which a
little lemon juice maybe added with advantage, put in some nutmeg, flue salt if
necessary, dip the tongue slices into this, turn them in stale bread crumbs and
fry in melted butter in an open pan over a quick fire until light brown and
crisp.
30. Salted Tongue for Sandwiches or as a side dish. Clean a heavy beef tongue as
directed under No. 26, and rub it with 4 ounces of salt after it has been rubbed
all over with a little saltpetre. Sprinkle a little of the salt into a stone
jar, put in the tongue, sprinkle the rest of the salt over it and let it stand
in this pickle in a cool place for 6 to 8 days in the Summer, or a fortnight in
the Winter, turning it daily. Before serving the tongue it should be cooked in
boiling water a few days previously; cook uninterruptedly until it is so tender
that it can easily be pierced with a fork, which will take about 3 1/2 hours.
Then take off the skin and put the tongue into the cold broth, into which it
should be returned every time after it is cut, thus retaining its juiciness to
the last slice. If the tongue is to be kept during the Winter for any length of
time, the broth should be heated again after the elapse of about 1 week.
31. Fried chopped Beef. To every 4 pounds of clear beef take 1 pound of kidney
suet, add some salt, and chop together very fine, mould into round flat cakes,
turn them in an egg mixed with cloves, ground black pepper or grated nutmeg,
dredge with grated crackers and fry in melted butter similar to beefsteak.
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