Boiled Tongue
Ingredients
- two pounds fresh beef tongue
- 1 tablespoon vinegar
Directions
- Wipe the tongue well.
- Place in a kettle and cover with cold water.
- Add the vinegar.
- Bring to a boil, and boil slowly until it seems tender when pierced with a fork.
- (It should boil at least two hours.
- ) Take the tongue from the water, and remove the skin and roots while it is still warm.
- Cool, and slice thin.
- This may easily be cooked in the fireless cooker, in which case the water with which the tongue is covered must be brought to a good boil on the stove, and then removed to the cooker.
- If the tongue is very salty, soak in cold water for two hours.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Equipment: measuring spoons, knife, stove
See Also
Jazyk, Ledviny, Srdce na Kyselo (Fresh Tongue, Kidney, Heart with Sour Cream Gravy)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: water, pepper, salt, clove, bay leaf, onion, tongue, kidney, sour cream, flour, vinegar
Equipment: measuring cups, measuring spoons, bowl, stove, pot, strainer
Dill Sauce
Author: Oracle Ace, Marcelle Kratochvil
Source: ACE Cookbook (2013-02-23)
Category: Sauce
Ingredients: egg yolk, cream, flour, sugar, dill, salt, butter, vinegar
Equipment: measuring spoons, measuring cups, saucepan, pot
Sodt Suppe (Fruit Soup)
Author: Coon Prairie Church
Source: Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)
Category: Dessert
Ingredients: tapioca, water, salt, sugar, grape juice, cinnamon, currant, raisin, prune, vinegar
Equipment: measuring cups, measuring spoons, knife, stove, pot
Cole Slaw III
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: cabbage, onion, carrot, green pepper, mayonnaise, vinegar, sugar, salt, pepper
Equipment: measuring cups, measuring spoons, knife, bowl
Dill Pickles
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Category: Side
Ingredients: water, vinegar, salt, dill, cucumber
Equipment: measuring cups, jar
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove