Post by Ardbeg... innit on May 13, 2008 8:43:20 GMT -6
Curried Ox-tongue
* 6 slices cooked ox-tongue
* 3 tablespoons vegetable shortening
* 2 teaspoons curry powder
* 6 chopped mushrooms
* 1 cup brown sauce
* 1 dinner roll
* 1 egg
* 1 cup boiled rice
Instructions
1. For tongue.
2. Cut slices of tongue, fry in vegetable shortening, season with 1/4 teaspoon salt and curry powder, then add mushrooms, and brown sauce, simmer ten minutes.
3. Cut large dinner roll into slices, and toast them lightly on both sides; dip them in egg well beaten, then fry in hot vegetable shortening and drain.
4. Dish up slices of tongue alternately with fried slices of roll, pour sauce round base, and serve with boiled rice.
5. For brown sauce.
6. Melt 3 tablespoons vegetable shortening, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoons flour and fry it also; then add 1 cup stock or water and few drops of kitchen bouquet.
7. Let all cook ten minutes, stirring constantly add seasoning of salt and pepper, and strain for use.
8. Sufficient for 6 slices.
* 6 slices cooked ox-tongue
* 3 tablespoons vegetable shortening
* 2 teaspoons curry powder
* 6 chopped mushrooms
* 1 cup brown sauce
* 1 dinner roll
* 1 egg
* 1 cup boiled rice
Instructions
1. For tongue.
2. Cut slices of tongue, fry in vegetable shortening, season with 1/4 teaspoon salt and curry powder, then add mushrooms, and brown sauce, simmer ten minutes.
3. Cut large dinner roll into slices, and toast them lightly on both sides; dip them in egg well beaten, then fry in hot vegetable shortening and drain.
4. Dish up slices of tongue alternately with fried slices of roll, pour sauce round base, and serve with boiled rice.
5. For brown sauce.
6. Melt 3 tablespoons vegetable shortening, add 1 chopped onion, piece of carrot, 2 mushrooms, and fry a good brown color; stir in 2 tablespoons flour and fry it also; then add 1 cup stock or water and few drops of kitchen bouquet.
7. Let all cook ten minutes, stirring constantly add seasoning of salt and pepper, and strain for use.
8. Sufficient for 6 slices.
Corned Tongue
1. Wash and trim out the roots of one or more fresh beef tongues.
2. Put them into a stone jar, cover with brine, lay a plate over the meat and on this a stone to keep the meat under the brine.
3. Cover securely, keep in a cold place and in a week they will be ready for use, although they will keep in the brine for several weeks in cold weather.
4. Brine for Corning
5. Put two quarts of water, three-quarters of a pound of salt, a quarter of a pound of brown sugar and a fourth of an ounce of saltpeter together into a granite saucepan and heat to boiling.
6. Cool and strain through cheesecloth.
7. Pour it over the meat and add a teaspoon of pepper, half a teaspoon of ginger, three bay leaves and two cloves of garlic.
8. This amount of brine is sufficient for half a dozen tongues.
9. Calf tongue may be corned in the same way and if desired, a piece of beef may be corned in the same brine with the tongues.
1. Wash and trim out the roots of one or more fresh beef tongues.
2. Put them into a stone jar, cover with brine, lay a plate over the meat and on this a stone to keep the meat under the brine.
3. Cover securely, keep in a cold place and in a week they will be ready for use, although they will keep in the brine for several weeks in cold weather.
4. Brine for Corning
5. Put two quarts of water, three-quarters of a pound of salt, a quarter of a pound of brown sugar and a fourth of an ounce of saltpeter together into a granite saucepan and heat to boiling.
6. Cool and strain through cheesecloth.
7. Pour it over the meat and add a teaspoon of pepper, half a teaspoon of ginger, three bay leaves and two cloves of garlic.
8. This amount of brine is sufficient for half a dozen tongues.
9. Calf tongue may be corned in the same way and if desired, a piece of beef may be corned in the same brine with the tongues.
Scalloped Tongue
* 1 pint chopped tongue
* 1 teaspoon onion juice
* 1 teaspoon chopped parsley
* 1 teaspoon salt
* 1 teaspoon capers
* 1 cup bread crumbs
* ½ cup stock
* 3 tablespoons butter
Instructions
1. Butter the scallop dish, cover the bottom with bread crumbs.
2. Mix meat with parsley, salt, capers and pepper.
3. Distribute this over bread crumbs.
4. Add some of the butter between layers, pour over the stock and onion juice and add remaining crumbs and butter for top layer.
5. Bake twenty minutes.
* 1 pint chopped tongue
* 1 teaspoon onion juice
* 1 teaspoon chopped parsley
* 1 teaspoon salt
* 1 teaspoon capers
* 1 cup bread crumbs
* ½ cup stock
* 3 tablespoons butter
Instructions
1. Butter the scallop dish, cover the bottom with bread crumbs.
2. Mix meat with parsley, salt, capers and pepper.
3. Distribute this over bread crumbs.
4. Add some of the butter between layers, pour over the stock and onion juice and add remaining crumbs and butter for top layer.
5. Bake twenty minutes.
