Home › The Principles of Cookery › BULLOCK'S TONGUE (a la Francaise)

BULLOCK'S TONGUE (a la Francaise)

This is a very superior mode of cooking a tongue. Get together all the trimmings from poultry-heads, necks, etc., some ham, bacon bones, or veal parings. Put the tongue into a large stewpan with these remnants, add a small quantity of water, some pepper and salt, a few cloves, a bunch of sweet herbs, and a good-sized onion. When it has been simmering one hour, throw in a little more water, enough to just cover the tongue; simmer till done, then strain, and make a glaze of part of the gravy; lay it over the tongue, and send to table ornamented with fancily-made cuttings from boiled carrots and turnips. The remainder of the gravy will be of great use to the cook for sauces. Probable cost, 5s. to 6s.