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Mechanicville, NY | I collect antique cookbooks and here is two recipes:
Boiled Beef Tongue
Wipe meat and tie securely into desired shape if that is has not been done at the butcher. Put in kettle and cover with cold water and slowly bring to boil.
Boil for five minutes and remove scum from water. then cook at a lower level until tender.
Cool slightly in water in whch it was cooked, then remove to a dish. Remove skin before serving.
Baked Beef Tongue
4 - 4.5 pounds fresh beef tongue
Beef stock OR water
Salt -
4 - 6 peppercorns
6 oz. currant jelly
1/2 cup chili sauce
Simmer tongue in a covered saucepan in water or beefstock 3 - 4 hours or until tender. Salt to taste and add peppercorns. Let tongue cool in stock just enough to handle comfortably. THen remove and skin. Reserve stock.
Heat oven to 350F
Place tongue in a small roaster or covered baking dish. Add a small bit of the reserved stock - about 1 - 1.5 c., add jelly and chili sauce. bake for 35 to 45 minutes basting often.
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Beef Tongue
