Jellied Tongue

Langue de Boeuf en Gelee

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Beef Tongue
  • 2 Calf’s Feet
  • 4 Pints of Strong Consomme
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Parboil the tongue and two calf s feet. Then take out of the hot water and skin and clean the Tongue well, and take the bones out of the calf s feet. Mince two onions very fine, and fry them in a tablespoonful of butter. Let them brown, and lay on these the well-seasoned Tongue and calf’s feet. Let