After an Easter with too much food and wine, I can’t even fully think about finding a recipe of mine to use which brings us back to Retro Recipes. Today finds us with a new to the blog book “Thoughts for Buffets” from 1958 which starts with the charming “Dear Hostess” and explains about the changing gastronomic world. Also apparently fyi, Woodstock was a common enough dish to make an appearance in this book as well. But today oh today we will be learning all about . . .
5 pounds whole boiled tongue, fresh, smoked or pickled
1/2 cup raisins
1 cup water
3 tablespoons lemon juice
1 cup blackberry jelly
Remove root end and skin of tongue; place in a greased baking pan. Simmer raisins in water for ten minutes; drain, blend with lemon juice and jelly and pour over tongue. Bake uncovered in a 325 oven for 45 minutes. Delicious hot or cold.
To boil tongue: Fresh
1 4- or 5-pound tongue
2 bay leaves
1 tablespoon mixed spices
1 1/2 teaspoons salt
Boil the tongue in salted seasoned water to cover, about 3 1/2 hours or until very tender. Simmer slowly.
Cover tongue with cold water. If very salty, pour off the boiling water and re-cover with fresh. Boil about 3 1/2 hours or until tender.
Pickled tongue is usually well seasoned. Do not pour off any water. If desired, a clove of garlic and 1 tablespoon mixed spices may be added. Boil about 3 1/2 hours or until very tender.