Serving Tongue in 1920

Standard Sentinel, Stilwell, Oklahoma May 27, 1920, page 2

Beef tongue is so well known and liked that it needs no praise. A beef tongue, if lightly corned for a few days or a week, is much improved in flavor. Simmer until tender, then cool in its own liquor after skinning, and it may be served in hundreds of ways. For those who like a sweet sauce raisin sauce is a great favorite.

Raisin Sauce with Beef Tongue

  • 1/2 cupful of raisins
  • 1 quarter of a teaspoonful of ginger
  • juice of half a lemon
  • 1 teaspoonful of chopped onion
  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 1 tablespoonful of chopped carrot
  • 1/4 of a teaspoonful each of celery seed and pepper
  • 1 teaspoonful of salt
  • 1/2 pint of stock or water

Put the onion and carrot in the butter and cook slowly until well browned, then add the raisins and stir until they are heated; remove from the direct heat and add flour and stock with the remainder of the seasonings. Serve hot on hot tongue or corned beef.

Calf, pork or lamb’s tongues are all used in recipe in which beef tongue may be used.

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