Home › The Principles of Cookery › Bullock's Tongue, Miroton Of

Bullock's Tongue, Miroton Of

Fry some slices of onion, shallot, chives, and parsley, in butter; they should be cut small, and fried a pale brown. Add a little flour, mixed with a little good gravy or jelly, and stir till thickish; then lay in slices of ox tongue, seasoned with spice and salt, and simmer for fifteen minutes. Pound some capers and an anchovy, with a little vinegar; make all hot, and pour over the tongue. Probable cost, 1s. 2d. per pound. One pound sufficient for a dish.