RFCJ RECIPE ARCHIVE
Posted by : Arthur Wouk Tongue, Beef #2 (2) - meat
i was recently looking for non-sweetened tongue recipes, and was asked by one of the responders to post the recipe which we are giving up because i am now in danger of diabetes (controlled by diet). a bit of history about the recipe which follows. we got it from (I copied part of the title page) The Complete AMERICAN-JEWISH COOKBOOK In accordance with Jewish Dietary Laws Edited by Anne London, Director Homemakers Research Institute THE WORLD PUBLISHING COMPANY and on the reverse of the title page it says SECOND PRINTING Copyright 1952, Homemakers Research Institute. now, my wife got this edition in about 1952, but when she got hold of her mother's copy (probably a gift or bought when she married in 1922), the title was "The Jewish Cookbook" and, although the back is gone, and the title page has disappeared completely, and it dates from 1918, it has essentially the same recipe as the one which follows. the content is the same, but in the earlier era they didn`t separate out ingredient lists, so you only got a run-on set of instructions. all the same, here it is, in `modern` 1952 format, slightly revised. but only in format Boiled Beef Tongue (basic recipe) INGREDIENTS 1 beef tongue 6 peppercorns 4 whole cloves 1 tablespoon vinegar METHOD A 4-pound tongue serves 12. Fresh, corned, or smoked tongues may be used. Corned or smoked tongues are improved by soaking in cold water for several hours before cooking. Scrub tongue under running water. Place in a deep kettle. Add seasonings and boiling water to cover. Boil 10 minutes, then simmer 3 to 5 hours, or until a fork will penetrate readily to the center. Let the tongue remain in the water until it is cool enough to handle. Reserve two cups of the cooking liquid. Peel the tongue. Cut out membraneous portions of roots. Press into shape for serving. Serve hot with raisin sauce, or horseradish, or slice and serve cold. Sweet And Sour Tongue INGREDIENTS 1 cooked tongue 1 stick cinnamion 1 large onion, chopped 4 cloves 1 tablespoon cooking fat 1/4 cup raisins 1 tablespoon flour 1/4 cup brown sugar 2 cups hot tongue liquid 1 tablespoon molasses 1/2 teaspoon salt juice of one lemon 1 tablespoon almonds, finely chopped. Peel and slice cooked tongue. Brown onion slightly in hot fat. Remove onion and set aside. Stir flour into hot fat and cook 3 minutes. Gradually add hot tongue liquid and salt and simmer gently until smooth and thickened, about 5 minutes. Add browned onions, almonds, cinnamon, cloves and raisins. Mix well. Blend together the brown sugar, molasses, and lemon juice and stir into the mixture. Simmer about 10 minutes, stirring constantly. If desired, add more salt, sugar, and lemon juice to taste. Add sliced tongue and simmer till heated through. Serve hot, with sauce. ************* actually the american-jewish lists a slew of sauces and other preparations for tongue. the jewish has even more of the variety meats, yet it includes (1918) a recipe for enchiladas! the latter starts with getting some corn meal ....
