Page:Meier - The Art of German Cooking and Baking.djvu/48

 sliced. If you wish to serve the tongue warm and whole, it is nicer to fry it. Put it into a low frying pan, add the given quantity of butter and fry it 10 minutes on both sides, add 1 tablespoonful of flour and let it simmer a few minutes. Now add the bouillon or water. With the water put in ¼ teaspoonful of meat extract, red wine, sugar, salt and lemon juice, and then cook ¼ of an hour, basting it several times. Then serve. The gravy must be strained.

Boiled, warm tongue is nice with vegetables. Cut the tongue into slices and place it around the vegetables like scales.


 * 1 tongue, smoked, pickled or fresh

3 qts. of water

2 cloves

6 pepper-corns

¼ onion

1 bay-leaf


 * 3 tbsps. of butter

3 tbsps. of flour

½ qt. bouillon or water

½ cup Madeira or red wine

1 pt. of champignons

6 truffles

Juice of ½ lemon

1 tsp. of sugar

Salt

3 pepper-corns

1 clove

½ bay-leaf

¼ tsp. of meat extract

1 slice of lemon

Preparation: The tongue is cooked the same as in No. 34. For ragouts the smoked tongue is preferable. When the tongue is soft, skin it and cut it into thin slices.

Gravy: Brown the butter and flour, add the bouillon, salt, sugar, pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ lemon, Madeira or red wine and the water from the champignons. Let it boil for ½ hour and strain.

Peel the truffles, chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue. The gravy must not be too spicy if it is a smoked or pickled tongue. After the ragout has been thus prepared it may stew on the stove for ¼ hour. The gravy must not be too thin and watery.

The ragout is placed on a platter and garnished with warm scallops of puff-paste or meat dumplings.