Smoked Tongue

(Recipe #53, page 88)

Soak the tongue for a day and a night, cook it like smoked meat, and press it between two boards weighted with a stone to give it better form; when it is cold, remove the skin. Until the tongue is used, keep it in the broth it was cooked in. To serve the tongue, cut it into thin slices, arrange them on a platter in the shape of a wreath or in rows, and garnish with parsley.

Smoked tongue is good served with various young vegetables such as peas, kohlrabi, and spinach, as well as for sandwiches.

Translated by David Green.

Salted tongue for sandwiches and as a side dish (delicious)

(Recipe #34, page 84)

Clean a heavy beef tongue as described above in no. 27. Rub it all over with a little saltpeter, then take 2 ounces of salt and rub it thoroughly into the tongue, sprinkle some of the remaining salt into a stoneware pot, set the tongue on it, sprinkle the rest on the tongue, and let it stand in a cool place for 10–14 days in the brine that develops, turning it every two days. Continue reading

Tongue cutlets (a tasty side dish)

(Recipe #33, page 84)

Boil the tongue until very tender, skin it, and cut it into ½ inch thick slices, cutting the larger pieces in half. Then beat 1 egg with 2–3 tablespoons of water, to which some lemon juice should be added, add some nutmeg and finely ground salt if the tongue is not salty enough, dip the slices into the egg mixture, then dredge them in white breadcrumbs and fry them in lightly browned butter in an open pan until they are crisp and yellowish brown.

Translated by David Green.

White fricassee of tongue (delicious)

(Recipe #30, page 83)

After boiling the tongue in slightly salted water and cutting it as described in no. 28, allow a lot of butter to brown lightly, stir in 1 large minced onion and 2 tablespoons of flour, and add tongue broth (reduced substantially), a few seeded lemon slices, mace, some finely ground white pepper, and optionally ½ glass of white wine, and place the tongue in the boiling liquid. Simmer for ¼ hour and serve with small round meat dumplings cooked for a few minutes in leftover tongue broth or water, not allowing them to become too soft. Then pass the sauce (which must be quite thick) through a sieve, stir in 1 egg yolk, and pour it over the platter of tongue. Continue reading