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M. J. Delaney cookbook, 1933
Page 32
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butter. Bake in a hot oven of 400° F. for 30 min. Serve with Egg Sauce. [[underlined]] Spiced Tongue. [[/underlined]] 1 smoked beef tongue wgt. 3 1/2 lbs. 1/3 c. vinegar 1 1/2 tsp. salt 3 bay leaves broken in pieces 18 whole cloves 1 large onion, peeled and sliced 1 tbsp. lemon or orange rind in fine pieces Wash the beef tongue well. Arrange in a deep covered kettle or Dutch oven, cover with cold water, bring to a boil, and then pour off the water. Next add enough cold water to come about two thirds of the way up around the
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butter. Bake in a hot oven of 400° F. for 30 min. Serve with Egg Sauce. [[underlined]] Spiced Tongue. [[/underlined]] 1 smoked beef tongue wgt. 3 1/2 lbs. 1/3 c. vinegar 1 1/2 tsp. salt 3 bay leaves broken in pieces 18 whole cloves 1 large onion, peeled and sliced 1 tbsp. lemon or orange rind in fine pieces Wash the beef tongue well. Arrange in a deep covered kettle or Dutch oven, cover with cold water, bring to a boil, and then pour off the water. Next add enough cold water to come about two thirds of the way up around the
Szathmary Culinary Manuscripts and Cookbooks
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