Serve with raw cranberry relish and Swiss chard or kale, with pumpkin custard for dessert.
For Variety
In place of tongue use 1½ cups of chopped cooked meat such as chicken, turkey, or rabbit—or 4 frankfurters cut in thin crosswise slices. Brown the meat lightly in the butter or margarine before adding the flour, salt, and pepper.
Poultry ...
Like other meats, poultry has protein of high quality and is a good source of iron and the B vitamin niacin.
In retail markets poultry is usually sold “ready-to-cook”; occasionally, “dressed” or live. Ready-to-cook style comes either whole or cut up, and either freshly eviscerated or frozen; some is labeled to show government inspection and grading, some inspection only.
“Dressed” means that only blood and feathers have been removed. “Ready-to-cook” means that blood, feathers, head, feet, and viscera have been removed, and the bird has been thoroughly cleaned inside and out.
Price per pound of a dressed bird includes weight of head, feet, and viscera. A ready-to-cook bird is weighed and priced after this waste is removed. Therefore, though the price per pound is lower for the dressed bird, the cost per pound of actual poultry meat is about the same in the two styles.