66. BOILED TONGUE.--The tongue of beef is much used, for if properly prepared it makes a delicious meat that may be served hot or cold. It is usually corned or smoked to preserve it until it can be used. In either of these forms or in its fresh state, it must be boiled in order to remove the skin and prepare the meat for further use. If it has been corned or smoked, it is likely to be very salty, so that it should usually be soaked overnight to remove the salt.
When boiled tongue is desired, put a fresh tongue or a smoked or a corned tongue from which the salt has been removed into a kettle of cold water and allow it to come to a boil. Skim and continue to cook at a low temperature for 2 hours. Cool enough to handle and then remove the skin and the roots. Cut into slices and serve hot or cold.
67. PICKLED TONGUE.--A beef tongue prepared in the manner just explained may be treated in various ways, but a method of preparation that meets with much favor consists in pickling it. Pickled tongue makes an excellent meat when a cold dish is required for a light meal or meat for sandwiches is desired. The pickle required for one tongue contains the following ingredients:
PICKLE
- 1-1/2 c. vinegar
- 2 c. water
- 1/4 c. sugar
- 1 Tb. salt
- 1/4 Tb. pepper
- 6 cloves
- 1 stick cinnamon
Boil all of these ingredients for a few minutes, then add the tongue, and boil for 15 minutes. Remove from the stove and let stand for 24 hours. Slice and serve cold.
68. BRAIZED TONGUE.--The process of braizing may be applied to tongue as well as to other parts of beef. In fact, when tongue is cooked in this way with several kinds of vegetables, it makes a delicious dish that is pleasing to most persons.
BRAIZED TONGUE
(
Sufficient to Serve Eight