- 3 calves’ tongues
- Salt
- 2 qts. of water
- 6 pepper-corns
- 1 bay-leaf
- 2 cloves
- 1 slice of lemon
- ¼ onion
The Gravy.
- ½ cup of sour cream
- ⅛ lb. of butter
- 3 tbsps. of flour
- 2 tbsps. of lemon juice
- 2 tbsps. of capers
- ¼ tsp. of sugar
- 2 yolks of eggs
- Salt, 1 pinch of pepper
Preparation: The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices.
The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers.
The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter.
No. 15—CALF’S BRAINS.
Quantity for 6 Persons.
- 3 calves’ brains
- Some salt
- 1 pinch of pepper
- 1 egg
- ½ cup of grated rolls
- 1 qt. of water
Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small veins and skin removed, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow.