The 1918 Fanny Farmer Cookbook

Braised Tongue

A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water, and

cook slowly two hours. Take tongue from water and remove skin and roots. Place in deep pan

and surround with one−third cup each carrot, onion, and celery, cut in dice, and one sprig

parsley; then pour over four cups sauce. Cover closely, and bake two hours, turning after the

first hour. Serve on platter and strain around the sauce.

Sauce for Tongue. Brown one−fourth cup butter, add one−fourth cup flour and stir

together

until well browned. Add gradually four cups of water in which tongue was cooked. Season

with

salt and pepper and add one teaspoon Worcestershire Sauce. One and one−half cups stewed

and strained tomatoes may be used in place of some of the water.

Broiled Liver

Cover with boiling water slices of liver cut one−half inch thick, let stand five minutes to draw

out

the blood; drain, wipe, and remove the thin outside skin and veins. Sprinkle with salt and

pepper, place in a greased wire broiler and broil five minutes, turning often. Remove to a hot

platter, spread with butter, and sprinkle with salt and pepper.

Liver and Bacon

Prepare as for Broiled Liver, cut in pieces for serving, sprinkle with salt and pepper, dredge

with flour, and fry in bacon fat. Serve with bacon.

Bacon I

Place strips of thinly cut bacon on board, and with a broad−bladed knife make strips as thin as

possible. Put in hot frying−pan and cook until bacon is crisp and brown, occasionally pouring

off

fat from pan, turning frequently. Drain on brown paper.

Bacon II

Place thin slices of bacon (from which the rind has been removed) closely together in a fine

wire

broiler; place broiler over dripping−pan and bake in a hot oven until bacon is crisp and brown,

Chapter XII − BEEF

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