Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 quart hot water
- 1 cup tomato sauce
- 1 cup strong broth
- 1 teaspoon salt
- 1 sprig parsley
- 1 pint
- 1 onion stuck full of cloves
- 1 dozen peppercorns
- salt
- pepper
- cloves
- parsley
Directions
Wash well a medium sized beef tongue; brown a selection of soup vegetables and herbs, with a few whole spices and pepper- corns in a saucepan with a little butter; place the tongue in this, pour over it 1 quart hot water, | cup claret, 1 cup tomato sauce, and 1 cup strong broth. Season with 1 teaspoon salt, and J tea- spoon pepper. Cover and let come to a boil, then place in the oven for 2 hours, turning occasionally. Take up the tongue, skin, trim and keep hot. Reduce the sauce on top the stove to 1 pint, strain, add several sliced pickles, chopped mushrooms^, .chopped Spanish peppers and a little minced cooked ham, boil 5 minutes, skim, pour over the tongue and serve.
It is usually bought cleaned. Put in a stew pan at once, cover with cold water, add 1 onion stuck full of cloves, 1 sprig parsley, and' 1 dozen peppercorns. Simmer gently for 6 hours. Then cook any way it is liked.