This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gently for four hours, or until you can pierce it with a fork, and it will be perfectly tender. If the water boils away, add more boiling water. When done, stand away to cool in the liquor in which it was boiled; when cold, remove the skin, beginning at the tip, and stripping it back, and it is ready to use.
If you wish to serve it as a hot meat dish for dinner, take it out when done; skin, place on a heated platter, cover the root end with sprigs of parsley, and garnish the dish with black-currant jelly. Another very pretty way to serve cold boiled tongue, is to cut it in thin slices, arrange the slices around a large meat plate, each one overlapping the other, with sauce Tartare in the centre of the dish. Make six button radishes into tulips (as directed), stand them at equal distances around the dish. Nasturtium flowers may be placed between, with little bunches of water-cress.
Sprig of parsley 1 potato 2 bay leaves
Wash the tongue, put it into a kettle and cover with boiling water; simmer slowly for two hours. Then take out the tongue, skin it, trim off the rough pieces at the roots, and remove the bones. Now tie the tip of the tongue around to the side of the thicker part; fasten it. Now put the butter in a frying-pan and brown it, then add the flour; mix well; then add the stock and onion, carrot, turnip, and potato, sliced, parsley, bay leaves, Worcestershire sauce, and catsup; stir until it boils. Put the tongue in a baking or braising-pan, pour this sauce around it; if in a baking-pan, cover, put it in the oven, and bake two hours, basting every fifteen minutes. When done, dish the tongue, remove the strings. Boil the sauce until reduced to one pint, pour it over and around the tongue, and serve. This may be garnished with mushrooms, or vegetables cut into fancy shapes.
1 fresh beef's tongue 1/2 dozen cloves 1/2 pound of raisins
1 carrot, cut into fancy shapes
3 button onions
6 pepper-corns 1/2 pound of dates A heaping teaspoonful of salt
Wash the tongue, put it in a kettle, cover with boiling water and simmer two hours. Then take it out, skin it and tie into shape, the same as for braised tongue. Pour the water out of the soup-kettle (this may be saved for soup), return the tongue to the kettle, and add all the other ingredients; cover with two quarts of fresh boiling water, and simmer gently two hours longer. Serve with some of the raisins and carrots around the dish.
1 fresh beefs tongue 1/4 pound of larding pork 1/2 teaspoonful of cloves 1/2 teaspoonful of allspice 1/2 teaspoonful of salt
2 bay leaves
1/4 teaspoonful of black pepper 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1 onion 1 carrot
Wash the tongue, put it into boiling water, and simmer gently two hours. Take it out, remove the skin and trim off the roots. Put the butter in a large stewpan, and when brown add the flour, then add one quart of the liquor in which the tongue was boiled (save the remainder for stock); stir constantly until it boils, then add the spices, the onion chopped fine, and the carrot cut into fancy shapes. Lard the tongue on the upper side the same as a fillet, put it into the stewpan, and simmer gently for two hours, adding a quarter teaspoonful of coriander seed one hour before it is done. Serve with the under side of the tongue down, and the sauce poured over and around it. The coriander seed may be omitted.
Cut any pieces of cold tongue that may be left from either of the preceding dishes in slices about a half-inch thick. Fry them in butter, and serve with mushroom sauce.
1 cup of cold boiled tongue or ham Yolks of two eggs 1/4 teaspoonful of mustard Dash of cayenne
Chop the tongue or ham very fine. Beat the yolks until light, add them to tongue or ham, add the seasoning, stir the whole over the fire until the eggs are cooked. Serve immediately on squares of buttered toast.