Evening Republican, Volume 20, Number 273, Rensselaer, Jasper County, 14 November 1916 — Hungarian Tongue. [ARTICLE]

Hungarian Tongue.

Take a fresh beef tongue, put Instew pan with a carrot, an onion, a clove of garlic, a bay leaf, a teaspoonful of salt, half a dozen peppercorns, half a fresh lemon, sliced, and as much water as will cover it. Let it boil, then draw saucepan to the side of the fire, simmer gently until the tongue is quite tender. Take off the’ skin and trim the tongue neatly; strain reduce gravy. Mix a tablespoonful of flour very smoothly with two ounces of butter. Keep stirring over the fire until it is lightly browned, and steam a bruised clove of garlic in the browning. Add gradually threequarters of a pint of gravy and when quite smooth and thick stir in the Juice of half a lemon.~ Pour a little of the sauce into the dish with the tongue, and send rest to table in a tureen. Garnish the dish with parsley and sliced lemon. Two hours to simmer tongue. Sufficient for eight or nine people.