Tongue Stewed
Ingredients
Directions
Obtain a beef tongue and a beef head from the butcher.
Stew the tongue and boil the head together.
Reserve the cooking liquid for stock.
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.
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What each ingredient does
- Beef tongue
- Is the main cut that is stewed until tender.
- Beef head
- Is boiled alongside the tongue, and its cooking liquid is kept for stock.
“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.
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