- 1 ox tongue
- 2 carrots
- 2 onions
- 1 turnip
- A bunch parsley
- Little thyme and marjoram
- 3 cloves
- 6 allspices
- Stock or water
- Salt and pepper
Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.
Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.
Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.
PORK EN CASSEROLE
- 6 pork chops
- 2 large onions
- 1 tablespoonful powdered sage
- 1 heaping tablespoonful (1 oz.) flour
- 1 teaspoonful salt
- 1 teaspoonful pepper
- 1 teaspoonful curry powder
- Hot apple sauce
Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours.
Serve with hot apple sauce.
To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of powdered cinnamon and a quarter of a pint of cold water. Cook all together for fifteen minutes, stirring occasionally. Strain and serve in an earthenware gravy boat.
