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Fannie Merritt Farmer
Braised Tongue
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Preparation info
Difficulty
Easy
Appears in
top 1000
The Boston Cooking-School Cook Book
By
Fannie Merritt Farmer
Published
1896
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Recipes
Contents
Method
A fresh tongue is necessary for braising. Put tongue in kettle, cover with
boiling water
, and cook slowly two hours. Take tongue from water and remove skin and
roots
. Place in deep pan and surround with
one-third