To Stew A Fresh Tongue Recipe

MRS. ARCHIE COOK.



Wash it very well and rub it well with common salt and a little

saltpetre; let it lie two or three days; then boil till the skin will

peel off; put it into a saucepan with part of the liquor it has boiled

in and a pint of good stock, season with black and Jamaica pepper, two

or three pounded cloves. Add a glassful of white wine, a tablespoonful

of mushroom catsup and one of lemon pickle, thicken with butter rolled

in flour. Stew the tongue till quite soft in this sauce; the wine can be

added when dished or left out if preferred.

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