Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of vinegar
- two tablespoonsful of gelatine in enough water to cover
- one tea- spoonful of ground spices
- vinegar
- pepper
- cloves
- salt
Directions
Boil a fresh, beef tongue in salt water until tender, skin and chop fine. Skim the liquor in Avhich it was boiled; strain enough of it on the chopped tongue to cover it. Soak two tablespoonsful of gelatine in enough water to cover it for twenty minutes; add one cup of vinegar to this, also one tea- spoonful of ground spices, pepper, allspices, and cloves mixed; put this with the chopped tongue and stock, and boil all together for ten minutes, if not salt enough add more to taste. Pour into a mold and when cold slice. This is also very dainty when molded in individual molds.
Another way to serve fresh tongue is to boil as above, coil it as much as possible, put it in a bowl in this shape, choosing one to nearly fit the coiled tongue. Cover with aspic jelly. Turn from the bowl to a platter when the jelly has hardened. Garnish with lemon and parsley.