Browse
Recipes:
 Lingua
alla Visconti (Tongue)
Lingue
di Castrato alla Cuciniera (Sheep's Tongues)
Lingue
di Vitello all'Italiana
Lingua
di Manzo al Citriuoli
Lingua
di Manzo al Citriuoli
(Tongue with
Cucumber)
Ingredients: Ox
tongue, salt, pepper, nutmeg, parsley, bacon, veal, carrots, onions, thyme,
bay leaves, cloves, stock.
Preparation:
Gently boil an ox tongue
until you can peel off the skin, then lard it, season it with salt, pepper,
nutmeg, and chopped parsley, and boil it with some bits of bacon, ham,
veal, a carrot, an onion, two bay leaves, thyme and two cloves. Pour some
good stock over it and let it simmer gently until it is cooked. Put the
tongue on a dish and garnish it with slices of fried cucumber. Boil the
cucumber for five minutes before you fry it, to take away the bitter taste.
Serve the tongue with a sauce piquante, made with one dessert-spoonful
of beef concentrate to a quarter pint of good Espangole
sauce.
Lingue
di Vitello all'Italiana
(Calves' Tongues)
Ingredients: Calves'
tongues, salt, butter, stock, water, glaze, potatoes, ham, truffles, sauce
piquante.
Preparation:
Rub a good handful of salt
into two or three calves' tongues and leave them for twenty-four hours,
then wash off all the salt and soak them in fresh water for two hours.
Stew them gently till tender, take them out, skin and braize them in butter
and good
stock for half an hour.
Let them get cold and cut
them into slices about half an inch thick; put the slices into a buttered
saute-pan and cover them with a good thick glaze; let them get quite hot
and then arrange them on a border of potatoes, and garnish each slice with
round shapes of cooked ham and truffle. Fill the centre with any vegetables
you like; fried cucumber is excellent, but if you use it do not forget
to boil it for five minutes before you fry it to take away the bitter taste.
Serve with a Tomato
Sauce Piquante.
|
|
|
|
By Mrs. W.G.Waters from the Cook's Decameron:
A Study In Taste
|
|
|
While
you are here... you may want to do some shopping too!
|
 Gourmet
Food |
| Baking
Supplies |
| Baking
Bestsellers |
| Kitchen
& Housewares |
| Cook's
Tools & Gadgets |
| Cookware |
| Bestselling
Cutlery |
| Coffee,
Tea & Espresso |
| Bar
Tools & Glasses |
| Tableware |
| Small
Appliances |
| Storage
& Organization |
| Housewares |
| Kitchen
Linens |
| Large
Appliances |
| Kitchen
Fixtures & Sinks |
| Grills
& Outdoor Cooking |
| Outdoor
Living |
| Tools
& Hardware |
|
|
|
Lingua
alla Visconti (Tongue)
|
Ingredients:
Tongue, glaze, bread, spinach, white grapes, port.
Preparation: Soak
a smoked tongue in fresh water for forty-eight hours, then boil it till
it is tender. Peel off the skin, cut the tongue in rather thick slices,
and glaze them. Prepare an oval border of fried bread, cover it with spinach
about two inches thick, and on
this arrange the slices
of tongue. Fill in the centre of the dish with white grapes cooked in port
or muscat. |
|
|
Lingue
di Castrato
alla Cuciniera
(Sheep's
Tongues)
|
Ingredients:
Sheep's tongues, bacon, beef, onions,
herbs, spice, eggs, butter, flour.
Preparation: Cook
three or four sheep's tongues in good stock, and add some slices of bacon,
bits of beef, two onions, a bunch of herbs, and a pinch of spice. Let them
get cold, flour them and mask them with egg beaten up and fry quickly in
butter. Serve with Italian
sauce. |
|
