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Classic
Cook Books
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page 324
dill, parsley, bay leaves, lemon peelings. Finally pour clear meat juice over
the tongue and let it cool.
Lined ox tongue.
Half boil the tongues, peel off the skin; then let them cool and line with
finely cut pork, which is to be drawn through the tongue with a needle. Now put
them in a kettle with a piece of butter, one onion and some ginger. During the
cooking pour the juice of the tongue over them and take them up when soft.
Thicken the sauce with flour; add to it also some browned sugar, to give it
color, some mustard and a glass of French wine. Cut the tongues in slices, place
on platter and pour the sauce over it.
Ox tongue with caper sauce.
Take an already cooked tongue and slice it; put the slices in caper sauce and
shake while bringing to boiling. Serve with its own sauce.
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