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Classic
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page 109
and has no nutrituous elements, although it is is served with a purèe of peas,
or spinach or potatoes or beans, etc. But it can be served simply with sprigs of
parsley.
155
BEEF TONGUE WITH OLIVES
(Lingua di bue alle olive)
Scald the tongue and peel off the skin. Then put it back to boil until fully
cooked.
Melt a piece of butter and brown half a medium sized onion cut in slices. When
the onion is browned remove it from the butter and dilute in the latter a
teaspoonful of flour. When the flour begins to brown, thin it with one or two
cups of soup stock hot and passed through a sieve. Mix and boil for ten minutes,
seasoning with salt and pepper.
When the sauce is prepared place the tongue in the saucepan containing it and
let it cook again on a low fire for about an hour, turning it over frequently
and keeping it moistened with the gravy. Cut some olives in a spiral to remove
the stone and place it in the saucepan with the tongue. This becomes more tasty
if left with the olives for one or two days.
156
STEWED BEEF TONGUE
(Lingua di bue in stufato)
Clean a fresh tongue of beef; put it in a plate,
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