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Beef Tongue a LA Jaedinieee or En Casseeole

A dish of boiled beef tongue served with vegetables and gravy.

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and beef are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Tongue a LA Jaedinieee or En Casseeole

Ingredients

Directions

Cook the tongue

  1. Boil a fresh beef tongue for 1 hour.

  2. Skin, trim, and lay the tongue in a roaster or casserole over a layer of diced vegetables (carrots, turnips, celery, potatoes, peas, beans, button onions, small round tomatoes).

  3. Pour over some of the liquor in which the tongue was boiled, cover, and cook slowly for 2 hours.

  4. Remove the tongue to a platter and arrange the vegetables around it, keeping hot while the gravy is thickened with browned flour.

  5. Pour some gravy over everything and serve the rest in a sauce boat.

Make the loaf

  1. Boil five pounds of beef until tender; pass through a food chopper while warm.

  2. Add the liquor and season to taste.

  3. Put the mixture in a tin and press.

  4. Spread the yolk of one egg and two tablespoons of beaten milk over the top.

  5. Bake for 10 minutes in a hot oven.

  6. Remove and cover with a cloth to retain steam.

Nutrition, whole recipe (rough)

982Calories
55 gProtein
30 gFat
119 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Stewnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ithaca (N.Y.) First Baptist Church. Ladies Union. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolk and milk glaze the top, adding color and a light set as it bakes.
Milk
Adds moisture to the egg glaze, helping it brown evenly in the oven.
Bread crumbs
Absorb liquid and help bind the minced beef into a cohesive loaf.
Beef tongue
The main meat; slow simmering makes it tender and rich in flavor.

The step that matters

Pressing the mixture into the tin. Firm, even pressing removes air pockets and packs the minced meat so the loaf holds its shape when sliced and does not crumble.

Swap the onion

How well each one fits the dish's main ingredients (milk, bread, egg, beef, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against milk, bread, egg, beef, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More beef tongue recipes

Boiled 58Pickled 14Baked 13Braised 13Roasted 12Smoked 12 See all 42 →

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