Constance Spry Cookery Book by Constance Spry

Author:Constance Spry
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781909166103
Publisher: Grub Street Cookery
Published: 2013-10-18T16:00:00+00:00

15g/½ oz butter or good dripping

2 rashers of bacon (optional)

175–225g/6–8 oz mixed vegetables, diced carrot, onion, celery, parsnip, or turnip (see mirepoix, page 33)

110g/4 oz tomatoes, peeled, squeezed to remove seeds and water, and chopped, or 1 teaspoon tomato purée

good stock

1 bouquet garni

4–6 peppercorns

beurre manié or fécule for thickening, if stock is poor in quality

Melt the butter in a stew-pan, lay the bacon on the bottom, add the mirepoix, cover, and allow to sweat for 15–20 minutes on a low heat.

Set the prepared, partially cooked tongue on the mirepoix, add tomatoes, bouquet, peppercorns, and enough stock to come half way up the side of the tongue. Cover with a round of paper and tightly fitting lid. Braise slowly for 1–1½ hours.

Lift out the tongue, set on a serving dish and keep hot. Strain the liquor from the mirepoix into a small saucepan and reduce rapidly to a syrupy consistency. If the stock is salty and poor in quality and there is a fear of the reduced liquid being over-salty, it may be thickened (instead of being reduced) with beurre manié or fécule. Strain enough of this juice over the tongue to moisten well, and serve the rest in a sauce-boat. The dish may be garnished with such vegetables as French beans, peas, new potatoes, potato croquettes, etc., and should be served very hot.

See also Garnishes for Tongue, page 532. Fresh tongues are better for braising than salted ones. Calf’s tongues are particularly good and may be sliced before being dished.

TONGUE WITH ALMONDS AND WHITE GRAPES

Ox or calf tongue can be used for this dish, either fresh or slightly salted.

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