Baked Tongue
Ingredients
Directions
Cook the tongue
Boil a fresh tongue in salted water until tender.
Add 2 or 3 cloves, a bay leaf, and a small onion if liked to the water.
Take the tongue from the water.
Remove the skin and return the tongue to the water.
Make the sauce
Melt 1 cup of butter.
Add 1 cup of flour.
Gradually stir in 2 cups of the strained water in which the tongue was cooked.
Add 2 cups of stewed and strained tomatoes.
Add 1/2 teaspoon Worcestershire sauce or any gravy sauce.
Add a can of mushrooms if desired.
Bake and serve
About an hour before serving, place the tongue in a deep pan and pour the sauce over it.
Cover closely and bake in a moderate oven, basting often.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
What each ingredient does
- Beef tongue
- Is the main meat, which becomes tender through long simmering and then baking.
- Butter and flour (in the method)
- Form a roux that thickens the sauce and gives it body.
- Tomatoes (in the method)
- Add acidity and body to the sauce, balancing its richness.
The step that matters
Bake covered with frequent basting. Covering keeps moisture in the pan so the tongue stays tender, and basting keeps the surface from drying while the sauce reduces and flavors the meat.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.