{"id":4410,"slug":"boiled-beef-tongue","title":"Boiled beef tongue","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a fresh beef tongue","cold water","salt","one carrot","one onion","a bouquet garni","one stalk of celery","one leek","plain boiled spinach (for serving, optional)"],"ingredients_norm":["fresh beef tongue","cold water","salt","carrot","onion","bouquet garni","celery","leek","plain boiled spinach"],"steps":["Put a fresh beef tongue in cold water and bring to the boiling point, skim.","Add salt, one carrot, one onion, a bouquet garni, one stalk of celery, and one of leek.","Boil until tongue is soft.","The bouillon may be used for stock or soup, or to make caper sauce.","For beef tongue with spinach, put plain boiled spinach on platter, sliced tongue on top, and pour a little of the broth over all."],"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:w10:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"acae1a20a8748c2b0607aa1a79078ff0fb0f1d7cf2619869170a3359da8da711","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","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/boiled-beef-tongue"}