TONGUE

is one of the most popular of meat delicacies. Beeves' or Beef tongues are generally understood when "tongue" is mentioned, but calf's, lamb's, sheep's and pig's tongues also come under the heading in the butcher business. Calf's tongue is usually sold with the head. Lamb's tongue is generally pickled.

In purchasing, choose those which are thick and firm, with plenty of fat on the under-wide.

Canned tongues of the best brands are just as desirable as those bought and cooked fresh. The term "Lunch Tongues" generally signifies canned pigs' tongues. "Compressed" tongue is subjected to pressure before or during the canning process.

Dealers should never sell a can of tongue--or of any meat or fish--during warm weather without reminding the buyer to cool it thoroughly before opening.

For Tonque Sausage see sub-head in article on SAUSAGES.

added by the pass

Recipes that use tongue

240 dishes across the Historical Foodie library call for tongue.

The Epicurean · 227

No. 10 Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills Bordures de Plat en Nouilles Pate Cuite, et en Metal, Pate Anglaise et Pastillage, Fonds de Plats et Supports, Crouton Triangle pour Dresser les Langues, Hatelets pour Releves et Entrees Chauds, Bouffettes et Manchettes
No. 111 To Cut Fat Pork for Larding Maniere de Tailler le Lard Pour Piquer
No. 1135 Codfish Morue ou Cabillaud
No. 1141 Fresh Cod's Tongues with Black Butter or Chopped Sauce Langues de Morue Fraiche au Beurre noir ou a la Sauce Hachee
No. 1328 Beef Palates in Tortue Palais de Boeuf en Tortue
No. 1337 Rump of Beef a la Boucicault Pointe de Culotte a la Boucicault
No. 1389 Grenadins of Tenderloin Marc Aurele Grenadins de Filet de Boeuf a la Marc Aurele
No. 1402 Minions of Tenderloin of Beef a la Dumas Mignons de Filet de Boeuf a la Dumas
No. 1434 Tournedos of Tenderloin of Beef a la Laguipierre Tournedos de Filet de Boeuf a la Laguipierre
No. 1435 Tournedos of Tenderloin of Beef a la Marietta Tournedos de Filet de Boeuf a la Marietta
No. 1436 Tournedos of Tenderloin of Beef a la Roqueplan Tournedos de Filet de Boeuf a la Roqueplan
No. 1442 Tenderloin of Beef a la Bareda—Whole Filet de Boeuf a la Bareda--Entier
No. 1445 Tenderloin of Beef a la Bienvenue—Whole Filet de Boeuf a la Bienvenue--Entier
No. 1450 Tenderloin of Beef a la d'Orleans—Whole Filet de Boeuf a la d'Orleans--Entier
No. 1451 Tenderloin of Beef a la Godard—Whole Filet de Boeuf a la Godard--Entier
No. 1452 Tenderloin of Beef a la Melinet—Whole Filet de Boeuf a la Melinet--Entier
No. 1453 Tenderloin of Beef a la Milanese—Whole Filet de Boeuf a la Milanaise--Entier
No. 1454 Tenderloin of Beef a la Montebello—Whole Filet de Boeuf a la Montebello--Entier
No. 1467 Beef Tongue a la Romaine Langue de Boeuf a la Romaine
No. 1468 Beef Tongue a la Soligny Langue de Boeuf a la Soligny
No. 1469 Tongue, Italian, Baked Langue a l'Italienne au Gratin
No. 1470 Beef Tongue, Macedoine Langue de Boeuf Macedoine
No. 1489 Breast of Veal au Gastronome Poitrine de Veau au Gastronome
No. 1495 Veal Cutlets a la Chipolata Cotelettes de Veau a la Chipolata
No. 1508 Minced Fillet of Veal, Portuguese Emince de Filet de Veau a la Portugaise
No. 1519 Calf's Head Plain or Vinaigrette Tete de Veau au Naturel ou a la Vinaigrette
No. 153 To Press Meats, Galantines, Breasts, Sweetbreads, Etc Pour Presser les Viandes, Galantines, Poitrines, Ris de veau, etc.
No. 154 To Prepare Decorated Quenelles, Molded Quenelles and Pocket Quenelles Pour Preparer les Quenelles Decorees, Moulees et a la Poche
No. 155 To Mold Quenelles with a Spoon, Either Plain, Filled or Rolled in Flour Pour Mouler les Quenelles a la Cuillere, Simples, Fourrees ou Roulees a la Farine
No. 1551 Sweetbreads a la Binda Ris de Veau a la Binda
No. 1555 Sweetbreads a l'Ecarlate Ris de Veau a l'Ecarlate
No. 1558 Sweetbreads a la Maltese Ris de Veau a la Maltaise
No. 156 To Raise, Pare and Poach Breasts of Poultry and Game Pour Lever, Parer et Pocher les Filets de Volaille et de Gibier
No. 1560 Sweetbreads a la Montebello Ris de Veau a la Montebello
No. 1562 Sweetbreads, Neapolitan Style Ris de Veau a la Napolitaine

365 Dishes of All Nations · 8

Cooking in Old Créole Days · 5

Daube Glacée or Bœuf à la Daube Mrs. Eugenia Phillips, Washington, D. C.
Egg Plant
Macaroni
Nice Cold Dish for Lunch, to Be Eaten with Salad Mme. Eustis, Mère
Stewed Tongue for Lunch

… and 192 more recipes use tongue.