Smothered Tongue
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Archive recipe
A historic Creole dish of fresh tongue of beef, onions, each of thyme and parsley, bay leaf and butter. Adapted from Smothered Tongue, from The Picayune's Creole Cook Book (1910).
Adapted from Smothered Tongue, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/smothered-tongue-2.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Parboil the tongue for about ten minutes
Skin and clean well
Chop an onion very fine, and brown this in a tablespoonful of butter
When brown, add the tongue, which you will have arranged by fastening the thick part to the tip with a skewer, as for roast beef
Let it cook, smothering slowly, for fifteen minutes, and then add another onion sliced nicely
Let this brown, and add one square inch of ham, well chopped, two carrots sliced, and a bay leaf, and two sprigs of thyme, minced fine
Brown again, and add a pint of broth
Season well, and add a glass of white wine, and then let it smother for one hour and a half longer, turning every quarter, so that every part may cook thoroughly
Serve with the sauce in which it was cooked, or with a Sauce Piquante
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)