No. 35—RAGOUT OF OX-TONGUE.
Quantity for 6 Persons.
For Cooking.
- 1 tongue, smoked, pickled or fresh
- 3 qts. of water
- 2 cloves
- 6 pepper-corns
- ¼ onion
- 1 bay-leaf
Sauce.
- 3 tbsps. of butter
- 3 tbsps. of flour
- ½ qt. bouillon or water
- ½ cup Madeira or red wine
- 1 pt. of champignons
- 6 truffles
- Juice of ½ lemon
- 1 tsp. of sugar
- Salt
- 3 pepper-corns
- 1 clove
- ½ bay-leaf
- ¼ tsp. of meat extract
- 1 slice of lemon
Preparation: The tongue is cooked the same as in [No. 34]. For ragouts the smoked tongue is preferable. When the tongue is soft, skin it and cut it into thin slices.
Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for ½ hour and strain.
Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ¼ hour. The gravy must not be too thin and watery.
The ragout is placed on a platter and garnished with warm scallops of puff paste or meat dumplings.