Boiled Pickled Beef Tongue

Wipe the tongue, place in a kettle containing cold water to half cover, and bring slowly to boiling point. Remove the scum and simmer the tongue until tender, about two and one-half hours, or when the skin curls back. Half cool in the water, then remove the outer skin and bones before it is cold.

Beef Tongue, German Style

Cook a fresh beef tongue until tender, and remove the skin when half cooled. Prepare a sauce as follows:

1/2 cupful vinegar 2 1/2 cupfuls water 2 tablespoonfuls sugar 1/2 cupful raisins

Few grains salt

3 tablespoonfuls flour

1 tablespoonful butter

Put the first four ingredients together; add a little salt, thicken with the flour and butter rubbed together, and boil ten minutes. Cut the meat in slices; pour over the sauce and garnish the dish with fried egg plant or summer squash, or French fried sweet potatoes.

Potted Beef Tongue

1 fresh beef tongue 1 cupful carrots, cubed 1 cupful celery, minced, or 1/2 teaspoonful celery seed 1 cupful turnips (diced) Salt and pepper

Beef drippings

Sprig of parsley

Bit of bay leaf


Boiling water or stock

Trim a fresh beef tongue. Prepare the carrots, celery, and turnips and brown with the tongue in the drippings; season with salt and pepper, add a sprig of parsley, the bay leaf and thyme and then place in a crock, or casserole, the vegetables below and over the meat. Add boiling water or stock to touch the bottom of the meat, and simmer very gently for two and one-half hours. Partially cool the tongue, remove the skin, and serve hot with a vegetable gravy made of the residue in the crock; or on a bed of spinach.

Jellied Tongue

1 pickled beef tongue

2 1/2 tablespoonfuls granulated gelatine

1 quart boiling clear, well-seasoned stock

1/2 cupful celery, if convenient

1/2 teaspoonful pickling spice

Bay leaf

3 hard-cooked eggs

6 cucumber pickles, sliced thin 2 tablespoonfuls capers Salt and pepper

Boil the tongue until it is very tender, seasoning the stock highly with salt, pepper, bay leaf, and one-half teaspoonful of pickle spice. Then remove the skin from the tongue and return it to the water in which it was cooked, to cool partly. Trim off the inedible portions, remove any globules of fat that may have adhered and cut the tongue in thin slices. In the meantime cover the gelatine with cold water, and, after letting it stand for five minutes, add it to the boiling stock, which should be cleared and free from fat. Pour a little of this mixture into a round mould, or bowl, and, when it is slightly set, dispose on this a design of hard-cooked eggs, fastening it in place with a few drops of the jelly mixture. Further decorate with thin slices of the pickle overlapping. Then fill the mould with the tongue, thinly sliced, and the egg and seasoning arranged in layers; pour the gelatine mixture in to fill these spaces and let stand until set. Un-mould and serve garnished with cress and hard-cooked egg. If desired, the egg and pickle, etc., may be entirely omitted, in which case it is a quick matter to prepare the dish.