What's on the Menu?!: Braised Tongue a la Jardiniere

Smiley's Cookbook (1895)

Braised Tongue à la Jardiniere.

Miss Parloa's Kitchen Companion (1887)

Fresh beef tongue

Boiling water

6 tbs butter

1 small carrot

½ small turnip

1 onion

Flour

1 tbs corn-starch

½ cupful of cold water

Salt and pepper

Juice of ½ a lemon

French peas

Potato balls

After washing a fresh beef tongue, run through the roots and end of it a trussing-needle threaded with strong twine, and draw tightly enough to make the ends of the tongue meet. Tie the twine firmly. Cover the meat with boiling water, and boil gently for two hours; then remove it from the kettle and skin it. Put six tablespoonfuls of butter into the braising-pan, and when it has become hot, put in half a small carrot, half a small turnip, and an onion, all cut fine. Cook for five minutes, stirring all the while; then remove the vegetables. Roll the tongue in dry flour, and put it into the braising-pan with the butter in which the vegetables were fried. Brown one side; then turn the tongue and brown the other side. Add the cooked vegetables and a quart of the water in which the meat was boiled. Cover the pan, and cook slowly in the oven for two hours, basting every fifteen minutes. Mix a table-spoonful of corn-starch with half a cupful of cold water, and stir into the gravy in the braising-pan. There should be a pint and a half of this gravy; and if there be less, add some of the water in which the tongue was boiled. Season with salt, pepper, and the juice of half a lemon, and cook fifteen minutes longer. Take up the tongue, and cut and remove the string with which it was fastened. Strain the gravy over the meat, and put groups of stewed carrots, stewed turnips, French peas, and potato balls around it. Serve immediately, with extra dishes of the vegetables named. This work may seem very complex; yet it is not difficult, and the dish is so tempting and palatable that it repays one for taking a good deal of trouble.

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