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Boiled Beefs Tongue (Fresh) |
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Free Books / Cooking / The National Cook Book / | |
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Boiled Beefs Tongue (Fresh) |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Trim away the uneatable root. (It may go into the stock-pot as fresh meat.) Put the tongue on in hot, salted water and boil it an hour if small, an hour and a half if large. Remove the skin carefully and serve with a piquante sauce poured over it, and more of the same served in a boat.
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cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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