Fricandeau of Ox Tongue
Ingredients
Directions
Simmer the ox tongue in water with salt, pepper, and herbs until tender.
Remove the tongue from the pot and let it cool.
Slice the tongue thinly and serve with a sauce of your choice.
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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