{"id":4663,"slug":"beef-tongue-parisian-style","title":"Beef tongue, Parisian style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["1 fresh beef tongue","hot water","1 cup white wine vinegar","2 carrots","2 onions","1 bay leaf","a few cloves","1 crushed garlic clove","some thyme","green tops of a bunch of celery","salt","1 glass Madeira wine","a dozen or so small onions","butter","1 can mushroom heads","1/4 pound salt pork","2 tablespoonfuls minced parsley","1 wine glass sherry"],"ingredients_norm":["fresh beef tongue","hot water","white wine vinegar","carrot","onion","bay leaf","few clove","garlic clove","thyme","green tops of bunch of celery","salt","madeira wine","so small onion","butter","mushroom head","salt pork","parsley","wine glass sherry"],"steps":["Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt.","Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly.","Then peel and trim.","Reduce the broth, and make a brown gravy, adding a glass of Madeira wine.","In another pan boil a dozen or so small onions.","Glacé and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter of a pound of salt pork that has been boiled and diced, and simmer again.","Add two tablespoonfuls of minced parsley and a wine glass of sherry, then mix with the brown Madeira sauce.","Put the whole tongue on a platter, and pour the sauce over it."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w26:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"43e5109034ce61f62627701f5a10143f2fe7ac15242d688f1146796a51e2f293","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beef-tongue-parisian-style"}