Tongue ragout
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boiled ox tongue; sliced | |
| 3 | ounces | Butter or margarine |
| 3½ | ounce | Plain flour |
| 1¾ | pint | Beef stock |
| ¼ | pint | Red wine -or- |
| 3 | tablespoons | Lemon juice |
| Sugar | ||
| Salt | ||
| 1 | Recipe Konigsberger Meatballs (see index) | |
Directions
Melt butter; add flour & cook until medium brown. Add cold stock; stir constantly; simmer 10 minutes on low heat. Season with wine, sugar & salt.
Add tongue & Konigsberger meatballs (see index for recipe).
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- About tongue
- Beef ragout
- Beef ragout country-style
- Chicken ragout
- Duck ragout
- Lamb ragout
- Mushroom ragout
- Oxtail ragout
- Pork and rhubarb ragout
- Pork ragout
- Potted tongue
- Provencal ragout
- Ragu
- Sauces for tongue
- Sea food ragout
- Smoked tongue in creole sauce
- Tongue pollaaise
- Tongue stew
- Tongue with raisin sauce
- Venison tongue tangy sauce