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)
1 fresh tongue
1/3 c. diced carrots
1/3 c. diced onions
1/3 c. diced celery
1 c. stewed tomatoes
2 c. water in which tongue is boiled
Boil the tongue as previously directed, and then skin it and remove the
roots. Place it in a long pan and pour over it the carrots, onions,
celery, stewed tomatoes, and the water. Cover tight and bake in a slow
oven for 2 hours. Serve on a platter with the vegetables and sauce.
69. STUFFED HEART.--If a stuffed meat is desired, nothing more
appetizing can be found than stuffed heart. For this purpose the heart
of a young beef should be selected in order that a tender dish
will result.
After washing the heart and removing the veins and the arteries, make a
stuffing like that given for rolled beefsteak in Art. 45. Stuff the
heart with this dressing, sprinkle salt and pepper over it, and roll it
in flour. Lay several strips of bacon or salt pork across the top, place
in a baking pan, and pour 1 cupful of water into the pan. Cover the pan
tight, set it in a hot oven, and bake slowly for 2 or 3 hours, depending
on the size of the heart. Add water as the water in the pan evaporates,
and baste the heart frequently. When it has baked sufficiently, remove
to a platter and serve at once.