Langue De Boeuf Grillée. Neat's Tongue Broiled

Lard and braze a Tongue as before-mentioned; peel it, cut it in two, and dip it in Oil; then roll it in Bread Crumbs, broil it slowly, pouring a little Oil over it. Make a Sauce with chopped Shallots, two Spoonfuls of Broth, as much Veal Gravy, Pepper, and Salt, and a little Vinegar or Verjuice; boil it a Moment; pour your Sauce into the Dish, and put the Tongue upon it, Langues Fumeés.

Smoked Tongues

Soak what Quantity of Tongues you think proper in Water for about three Hours; cut off the Throat Ends, and wipe them dry with a Cloth. Then take Laurel Leaves, Thyme, Basil, Coriander, Juniper, Parsley, Shallots, and Cloves, dry them in the Oven, and pound them to a fine Powder, adding two Ounces of Salt-patre, and one Pound of Salt; mix your Powder well with the Salt; place the Tongues very close in a proper Pan, as they are salted; and when they are powdered, cover your Pan very close, and leave it so for eight Days: Then take them out, and run a String through the small End; hang them up in the Chimney until they are quite dried, and they will keep a long while. Use them either plain boiled, or brazed. The Brine will be useful in making Pickled Pork.

Langues De Boeufs Foureés - Smoked Tongues Of Another Fashion

Prepare the Tongues as before; then having some Beef Guts well cleaned and soaked in Water, and sweet Herbs, make a Pickle with boiling Water, a little Salt-petre, a great deal of common Salt, Cloves, Mace, Thyme, Laurel, Basil, Juniper, and Coriander; boil this Pickle about Half an Hour over a slow Fire; let it settle, and then sift it through a Sieve, as clear as possible: Put the Tongues into the Guts, and then into the Pickle, for about twelve Days; take them out and hang them in the Chimney as before. When drying you may burn scented Herbs under them. They are to be used in the same Manner as the last-mentioned.

Langue De Boeuf A La Broche - Neat's Tongue Roasted

Scald a Tongue, parboil it in Broth or Water, with Salt and Pepper, two Onions, Carrots, Parsneps, a Faggot, two Cloves, Garlick, Laurel, and Thyme. When it is boiled enough to peel, take it out, lard it as a Fricandeau, and finish it in Roasting; serve under it a relishing Sauce, or send it up plain.

Langue De Boeuf A La Braise - Neat's Tongue Brazed

Scald a Tongue, and parboil it; then peel it, and lard it through with coarse Pieces; finish it by itself in a small Pot with Broth, Pepper, Salt, Carrots, Parsneps, two Onions, Slices of Lard, a Faggot, Shallots, two Cloves, a Laurel Leaf, Thyme, Basil, a few Taragon Leaves, and a Glass of white Wine; boil it on a slow Fire, put to it what Ragout you please.

Calves, Sheep, or Porkers Tongues are dressed the same Way.

Langue de Boeuf en Crépine, Neat's, Calf's, or any other Tongue, in Cowl.

Boila Tongue sufficiently to peel, as before directed; then lard it, and split it without separating. in two. Fry some sliced Onions in fresh Hog's Lard; put to them two or three Spoonfuls of Hog's Blood, about a Quarter of a Pound of fresh Lard, chopped, a few fine Spices, and Salt; simmer this, stirring it continually until the Blood is well mixed. Lay a Cowl in the Bottom of your Dish, and spread upon it Part of this Preparation; then place in the Tongue, and cover it with the Remainder; roll it up in the Cowl, and garnish the Dish with Bread Crumbs; lastly, put it into the Oven to bake, and take a good Colour; clean the Dish free from Fat; and serve under it a Sauce made with a little Cullis, Jelly Broth, and Lemon.