Beef Tongue
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Beef Tongue.
Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold water, and boil slowly until it is tender throughout. This you can determine by testing it with a fork.
When it is cold, pare off the thick skin, cut in round slices, and dish for tea, garnishing with fresh parsley.
Tongue sandwiches are generally held in higher esteem than those made of ham.
-----------
Beef Tongue.
Soak over night in cold water when you have washed it well. Next morning put into a pot with plenty of cold water, and boil slowly until it is tender throughout. This you can determine by testing it with a fork.
When it is cold, pare off the thick skin, cut in round slices, and dish for tea, garnishing with fresh parsley.
Tongue sandwiches are generally held in higher esteem than those made of ham.
