tongue-msg – 9/15/18

Medieval cooking of tongue. Recipes.

NOTE: See also these files: organ-meats-msg, liver-msg, exotic-meats-msg, food-sources-msg, haggis-msg, sauces-msg, sausages-msg, blood-dishes-msg, Blood-Soup-art.

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Mon, 18 Oct 1999 10:05:20 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Period Beet Recipes (was: summer feast)

> hey all from Anne-Marie
> isnt there a German medieval recipe for beets ("ein condimente" comes to
> mind)?

George Fugger's recipe for smoked tongue found in Sabina Welserin uses red
beet root as part of the pickling process, before smoking the tongue.  So it
wouldn't surprise me to find it used in other late German recipes.

Bear


Date: Wed, 01 Mar 2000 15:54:42 -0700 (MST)
From: grasse at mscd.edu (Martina Grasse)
Subject: SC - RE: digest 1935 - tongue

Sieggy,
Since someone asked for recipes for the tongue dish (and to get on a more 
cooking related thread)
This is probably not the dish you judged because 2 of my 3 judges were 
willing to taste it, and many of the populace were willing to sample.  I 
received a wonderful comment from a fairly newcomer... she thanked me for 
providing her with an opportunity to taste a meat (tongue) she would 
otherwise not have had the chance to try, and she liked it.  Another member 
of the populace came back for seconds, thirds, and got his lady to taste it 
as well - yes, they did take the recipe away with them ;-)

This dish was entered at the past Outlands Kingdom A&S, it placed second to 
my entry of 3 Hedgehogs from Maister Hansen. 

I chose to prepare the tongue partly to show that it can be made edible, Ein 
New Kochbuch has many recipes for meats that a modern mind might shy away 
from, but that are really very good.  

(My translation and interpretation from the original German)

Beef tongue with apples and onions
19. Setz die Zungen zu in einem Wasser/ vnnd la? sie wol an die statt 
sieden/ seuber sie au?/ vnd zeuch die Haut ab/ schel Epffel vnd Zwibel darein/ 
vnd hack sie klein. Nimm lauter Butter in einen Kessel/ mach sie warm/ vnd 
thu die Epffel vnnd Zwibel darein/ schwei? es zimlich/ vnnd nimm ein wenig 
Mehl/ gestossen Pfeffer/ geriebnen Saffran/ klein vnd grosse Rosein darein. 
Nimm Rindtfleischbru:eh vnd Essig/ so wirdt es fein sa:euwerlich/ Schneidt die 
Zungen voneinander/ leg sie auff ein Ro?t/ vnd breun sie auff beyden seiten 
ab/ thu es in das gescharb/ vnd la? darmit sieden/ so wirdt es gut vnnd wol 
geschmack.

19. Put the tongue into a water/ and let it simmer
till done/ clean it out/ and pull the skin off/ peel apple and onion thereto/
and chop them small.  Take clear (lauter = clear) butter in a kettle/ and 
make it warm/ and
put the apple and onion therein/ sweat them rather/ and take a little
flour/ crushed pepper/ rubbed saffron/ small and large raisins thereto.
Take beef broth and vinegar/ so it becomes nice and tart/ Cut the 
Tongue apart/ lay it on a rack/ and brown it on both sides/
Put that into the mixture/ and let it simmer therewith/ so it becomes good and
Well tasting.

1 whole beef tongue (2 1/2 - 3 lb)
1 large onion
2 bay leaves
1 t peppercorns
1 t salt
water to cover

Rinse the tongue, and cut off any obvious bits of fat and gristle.  Place in 
a pot along with the aromatics and simmer for 3-4 hours, until a sharp knife 
can be inserted easily.  Pull off the tough skin while the tongue is still 
very hot (it will peel off easily now, not at all if you let it cool) then 
let the tongue cool.

1 large onion
2 medium apples
2 T butter
1 T flour
1 t freshly ground pepper
pinch of saffron
1/4 cup raisins
3/4 cup vinegar
3/4 cup beef broth

Peel the apple and the onion and dice them.  In a Dutch oven or large pan 
melt the butter, add the apples and onion, and let them sweat till the onion 
is translucent but do not let it brown.  Sprinkle in the flour, pepper and 
saffron, stirring to prevent any lumps, and let the flour cook for a few 
moments to remove any raw taste. Add the raisins, broth and vinegar. Adjust 
your seasonings.

Trim gristle and fat from the tongue, and slice it into 1/4" slices.  Arrange 
the slices on a rack and roast for a few minutes to let them brown.  (Because 
I do not have an open hearth with cooking grates I did this in a skillet and 
it worked well.)  Add your slices into the sauce mixture and let it simmer 
together till the sauce has reduced by half.

NOTES  I realize the original says nothing about adding aromatics to the 
water to help flavor the tongue. I feel this is because the author assumes 
the reader to know enough about basic cooking, so he does not spell this 
out.  He also does not list salt in the ingredients, but in some recipes he 
cautions the reader not to oversalt - even though salt was not included in 
his instructions.


Date: Fri, 28 Apr 2000 09:33:40 -0500
From: collette at kricket.net (colette waters)
Subject: Re: SC - Wanted:  Period recipes for Organ Meats - particularly Heart

Oh I forgot the "period part" from Le Menagier de Paris
"Item, when gutting it, you first remove the dainties, which are the
c...ns{letters missing [JH], which include the flesh of the nape between
neck and shoulders, vein from the heart, liver, ect. And these dainties
are parboiled, then cooked and eaten with hot sauce."
Also
"Fresh beef tongue should be parboiled, skinned, larded and roasted, and
eaten with a cameline sauce"
Also good recipe for smoked tongue in Sabina Welserin and wonderful
headcheese in EIN NEW KOCHBUCH Rumpolt

Begga Elisabeth


Date: Mon, 20 Aug 2001 08:02:34 +0200
From: UlfR <parlei-sc at algonet.se>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] period beef tongue recipes

>That reminds me, does anyone know of period recipes for a beef tongue?
>I'm thinking about serving it at feast.

There is also one in forme of cury
(http://www.pbm.com/~lindahl/foc/FoC147small.html). It turns out fairly
nice, but be forewarned that those who feel that "Tongue? Ick!" will not
be pleased, which might or might not be a good thing depending on how
you see it.
--
UlfR


From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Tongue
Date: Wed, 05 Sep 2001 20:41:22 +0000

While I am not at a place I could help you with recipes (I'm at work), I can
give you my opinion on how far one tongue would stretch.  IMO one large size
tongue should definately go two tables.  It is a very rich meat and one that
many diners have not tried so the chance that will happen is probably high.
Typically tongue is sliced very thin.  Were I serving a sauce with it I
would probably go for a mustard type sauce.

Olwen

>Anyone know of any other "period" recipes for tongue? I'm mostly
>looking for cow's tongue, but I do have a connection to an SCA
>butcher, so i might be able to get lamb tongues or something like
>that - i want something larger than bird tongues and not pork, as it
>will be an alternative for those at the feast who don't eat pig meat.
>
>Also, would one cow's tongue be enough for two tables of 8 each, when
>served in the Second Course, after a Course of  Entremets, with
>another meat dish, a couple sauces, two vegetable dishes, a grain
>dish, and a few other things? Or would I need a whole tongue for each
>table? My budget for 90 people is $300 - the boned pork legs in the
>Second Course will cost around $50, chicken in the First Course will
>be between $35 & $40, and i will have one more meat dish in the First
>Course...
>
>Thanks,
>Anahita / Subaytila


From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: sca-cooks at ansteorra.org
Date: Wed, 5 Sep 2001 22:34:12 -0400
Subject: Re: [Sca-cooks] Tongue

On 5 Sep 2001, at 13:42, lilinah at earthlink.net wrote:
> Anyone know of any other "period" recipes for tongue? I'm mostly
> looking for cow's tongue, but I do have a connection to an SCA
> butcher, so i might be able to get lamb tongues or something like that
> - i want something larger than bird tongues and not pork, as it will
> be an alternative for those at the feast who don't eat pig meat.

Granado has some recipes for cow's tongue pastries -- an
empanada and another in puff pastry.  They're boiled, then baked in
the pie with bacon and spices.  He also has some recipes for calf's
tongue -- stuffed with meat, cheese, bacons, eggs, and garlic, and
then roasted; and a couple of stews.  I don't have time to translate
them right now, but could do so when I get back from my vacation,
if you're interested and can wait until then.

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom


From: lilinah at earthlink.net
Date: Fri, 7 Sep 2001 12:44:02 -0700
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Tongue in Disguise

I found this recipe on the Turten page in Max Rumpolt, Ein New
Kochbuch, 1581 on-line

20. Take a roast Ox-tongue, chop it with small black raisins,
cinnamon, sugar and egg yolks, so it is a good filling.

It's a filling for a pie.

Anahita / Subaytila


From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: sca-cooks at ansteorra.org
Date: Sat, 6 Oct 2001 17:34:12 -0400
Subject: [Sca-cooks] Recipes: beef tongue pastries

Long ago, in what feels like another universe, I promised to translate
some recipes for beef tongue.  Here they are.

Source: Diego Granado, _Libro del Arte de Cozina_ (1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

Para hazer pasteles de lengua de vaca en oxaldre

Tomese la lengua de la vaca fresca y hagase heruir en agua y sal, hasta
que este bien cozida, saquese de alli despues de cozida, y quitesele aquel
pellejo que tiene encima, dexese resfriar, y poluorizese con pimienta,
clauos, canela, gengibre, nuez moscada, y sal, y especias la cantidad que
quisieres.  Y tomese harina de candeal, cernida con vn cedazo claro, de
manera que no quede en el cedazo fino el saluado, y amassese con agua
fria sin sal, porque si se amassasse con agua caliente y con sal se haze
leuadura, y facilmente se quebraja, y no es tan buena, principalmente en
el verano, aunque en el inuierno quando haze grandes frios basta que el
agua aya perdido el frio, porque tan dan~oso le es el mucho frio, como el
demasiado calor.  Estando hecha la masa vayase sobando, y meneando
sobre vna mesa por espacio de media hora, hasta que tenga correa,
juntamente con estar solida.  Hagase de la dicha pasta vn suelo redondo,
alto de medio dedo, y ponganse en el tajadillas de tocino gordo, largas
de vn palmo, poluorizese el tocino y la pasta con las especias
sobredichas, y pongase encima de las tajadas la lengua con ontro tanto
de tocino por encima poluorizado con las especias, y con agua, o
verdaderamente claras de huevos batidas, se mojara la masa, harase el
ojaldre y se atapara, haziendole de forma ouada, pongase el pastel en el
horno que este caliente.  Si quisieres antes de meterle en el horno le
puedes dar el color con agua ten~ida con azafran, y porque si se da con
los hueuos toma el pan antes de tiempo color.  En estando cozido sacase
del horno, y no auiendole dado primero el color con azafran, on con los
hueuos, vntese el pastel en el punto que saliere del horno con vna
corteza de tocino que le dara el color, y esta manera de pastel hecho de
harina gruessa resiste mas al ayre que si fuesse ojaldrado con la flor de la
harina, porque el que se haze de la flor de la harina, agua tibia, sal y
gordura, estando al ayre quebraja la corteza, y no es tan vistoso, aunque
es mejor de comer el pan.  El dicho pastel se conserua frio tres dias en el
verano, y en el inuierno ocho dias.

Si quisieres poner la carne cruda en el pastel, quitesele el pellejo de
encima con agua caliente, y hagase estar ocho horas en vn adobo, hecho
de vinagre, sal, vino blanco, oregano, y mosto cozido, y dientes de ajos,
y pimienta molida, saquese de alli, y dexase escurrir, y atrauiessese con
tocino gordo a la larga, el qual tocino aya estado poluorizado con las
mesmas especias que diximos arriba, y pongase de la manera sobredicha
en el suelo del pastel con el tocino, y especias, aduiertiendo que a la
lengua cruda se le ha de dar mas anchura en el pastel que a la cozida,
porque la lengua sintiendo el calor hincha y leuanta la massa, y no
hallando harta massa, facilmente rompe la corteza, y assi como el pastel
comienza a leuantarse se le haga vn agujero en medio con el punzon y se
haga acabar de cozer.


To Make Pies of Cow's Tongue in Leaf-pastry

Take the fresh cow's tongue and boil it in water and salt, until it is well
cooked, take it out of there after it is cooked, and remove the skin which
it has on top, let it cool, and sprinkle it with pepper, cloves, cinnamon,
ginger, nutmeg, and salt, and spices in the quantity that you wish.  And
take flour from summer wheat, sifted with a light sieve, in such a manner
that nothing remains in the sieve but the bran, and mix it with cold water
without salt, because if it is mixed with hot water and salt it will become
leavened, and will easily break, and is not as good, especially in the
summer, but in the winter when the weather is very cold, it suffices that
the water should lose its chill, because too much cold is as dangerous to
it as too much heat.  When the dough is made, keep kneading it and
turning it upon a table for half an hour, until it has strands, and at the
same time has become solid.  Make from this paste a round bottom-crust,
half a finger high, and put on it little slices of fatty bacon, as long as a
palm, sprinkling the bacon and the paste with the aforementioned spices,
and put on top of the slices of tongue and equal amount of bacon,
sprinkled on top with the spices, and with water, or truly with beaten egg
whites, moisten the dough, make the leaf-pastry and seal it, making it in
an oval shape, put the pie in the hot oven.  If you wish, before putting it
in the oven you can color it with water tinted with saffron, because if it is
made with the eggs, the bread will take on color ahead of time.  It being
cooked, take it out of the oven, and if you haven't first colored it with
saffron, or with the eggs, grease the pie with a bacon rind at the moment
that it comes out of the oven, which will give it color, and this kind of pie
made with coarse flour will better resist the air than if it were made with
leaf-pastry from fine flour, because that which is made from fine flour,
tepid water, salt, and fat, will break its crust when it is in the air, and it is not as handsome, although the bread is better to eat.  This pie can be
stored cold three days in summer, and eight days in winter.

If you wish to put the raw meat in the pie, remove the skin on top with
hot water, and keep it for eight hours in a marinade made of vinegar, salt,
white wine, oregano, and boiled must, and cloves of garlic, and ground
pepper; take it out of there, and let it dry, cross it  lengthwise with fatty
bacon, the said bacon having been sprinkled with the same spices as we
said above, and put it in the abovementioned way on the bottom of the
pie with the bacon, and spices, taking care that the raw tongue must be
given more room in the pie than the cooked, because the tongue, when it
feels the heat, will swell and raise the dough, and if does not encounter
enough dough it will break the crust, and so as the pie begins to rise,
make a vent-hole in the middle with a pick, and let it finish cooking.


Para hazer lengua de vaca en empanada

Tomese la lengua fresca y medio cuezase con agua y sal, y quitesele el
pellejo y cortese a tajadas redondas, las quales se vayan atrauesando
con tocino gordo, poluorizense con pimienta, canela, clauos, gengibre, y
con sal juntamente, tengase aparejada la caxa, o suelo de la empanada
hecha de harina passada por cedazo, y amassada con agua fria, y
hueuos, y sal, y vna poca de manteca de puerco, y no ha de ser muy sutil
y delgado, y sea mas ancha de abaxo que encima, poganse en lo hondo
algunas tajadas de tocino gordo con las de la lengua encima, y agraz con
vn poco de azucar, y de las mesmas especias del capitulo passado, y
cubrase con vna tapa de la grandeza del suelo, porque si fuesse de la
grandeza de la boca no saldria sequido, y podria facilmente abrir.
Estando cubierto se le de el color con hueuos batidos, o con agua
ten~ida con azafran, y pongase a cozer en el horno, y estando cozido
siruase caliente.

Mas quieriendo poner la lengua cruda en el pastel, hagase la tapa del
pastel de harina bien passasa por cedazo, como de dize en el capitulo
passado, y se dexe reposar por medio quarto de hora.  Tengase la lengua
cortada a tajadas redondas limpia de su pellejo, y que aya estado en
adobo como en el capitulo passado se dixo, o salpresado con sal, y
especias, y ponganse las dichas tajadas en el pastel con otras tajadillas
de ventresca de puerco salada debaxo, y poluorizense con las mesmas
especias, y cubrase el pastel con vn pezoncillo enmedio, y cuezase en el
horno, haziendole vn agujero, y en estando casi cozido an~adasele por el
agujero vna cucharada del dicho adobo, y hagase acabar de cozer: pero a
la que se aura salpresado, en lugar de adobo se le ponga azucar, vinagre,
y zumo de naranja.


To Make Cow's Tongue in Empanada

Take the fresh tongue and half-cook it with water and salt, and remove
the skin and cut it in round slices, which are then crossed with fatty
bacon, sprinkle them with pepper, cinnamon, cloves, ginger and salt
together, have ready the box or bottom of the empanada, made of flour
strained through a sieve, and mixed with cold water, and eggs, and salt,
and a little pig's lard, and it does not have to very delicate and thin, and it
should be wider below than on top; put some slices of fatty bacon on the
bottom with the [slices of] tongue on top, and verjuice with a little sugar,
and the same spices from the previous chapter, and cover it with a lid the
size of the bottom (because if it were the same size as the opening it
would not come straight off), and you will be able to easily open it.
When it is covered, color it with beaten eggs, or with water tinted with
saffron, and set it to cook in the oven, and when it is cooked serve it hot.

But if you wish to put the raw tongue in the pie, make the lid of the pie
from flour well-sifted though a sieve, as was said in the previous chapter,
and let it rest for an eighth of an hour.  Have the tongue cut into round
slices cleaned of its skin, and it having been in marinade as was said in
the previous chapter, or salted with salt and spices, and put the said
slices in the pie with other little slices of salted pork belly underneath,
and sprinkled with the same spices, and cover the pie with a little stem in
the middle, and cook it in the oven, making a vent-hole, and when it is
almost cooked, add a spoonful of the said marinade through the vent-
hole, and let it finish cooking: but in the one that had been salted, put
sugar, vinegar, and orange juice instead of the marinade.


Translation notes:
I preserved the original spelling, except that I replaced cedillas with the
letter 'Z'.

"Leaf-pastry" (hojaldre) is an early form of puff pastry.

"Dedo" (finger) and "palmo" (palm) are archaic Spanish measurements.
A palm is roughly the width of a man's outstretched hand, or about 8.23
inches (21centimetres).  A finger is 1/12 of a palm, or .69 inch (1.75 cm.)

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net


Date: Wed, 08 Oct 2008 22:31:10 -0400
From: Johnna Holloway <johnnae at mac.com>
Subject: Re: [Sca-cooks] Lamb's Tongue
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

<<< I picked up a couple of lamb's tongues at the butcher this morning (very
much an 'oh cool, I've never seen them before' purchase). Way back in
the dark ages I've cooked beef tongue, but never lamb's tongue (which is
about a fifth the size!). So does anyone have a Lamb's Tongue recipe
they recommend? Period recipe would be nice, but am quite happy to give
modern a whirl too.

Lucrezia >>>

Beef tongue recipes prior to 1500 appear in English under the
title longe de buf or lange beof.  One appears in the Liber Cure Cocorum.
Cindy Renfrow transcribed it into modern English as:
64. Tongues of beef.

Take the ox tongue and skin it well,
Seethe it, pierce it with lard each part,
You shall stud it With cloves,
Then put it to [the] fire and roast it all; [ Page 27 
<http://www.pbm.com/%7Elindahl/lcc/LCC29small.html> ]

With yolks of eggs baste it aye
While that it roasts, as I say [to] you.
Then take blood, that is so dear,
Boil it in fresh broth of the beef,
Pound it quite well in a mortar,
Put in fair grease, that is so clear;
Season it with very good spices withal,
And then, serve it into the hall;
To the aforesaid tongue this sauce is prepared,
Here ends our pottage [by] very good right. [End of Pottages, beginning 
of Sauces]

http://www.pbm.com/~lindahl/lcc/parallel.html#q57

I've not found one for lamb's tongue, but I will keep looking.

Johnnae


Date: Fri, 10 Oct 2008 17:02:24 -0400
From: "Sharon R. Saroff" <sindara at pobox.com>
Subject: Re: [Sca-cooks] Lamb's Tongue
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

I have never done lamb's tongue.  However, I have an old family 
recipe that I have found in an historical Jewish cookbook of 
mine.  It is for sweet and sour tongue.  It is traditional for the 
new year, Sukkot and Purim.  I am trying to look into documentation now.

Sweet & Sour Tongue.

Boil the tongue in a pot of water to cover with some peppercorns, 
whole cloves, bay leaves and juniper berries.  Cook the tongue until 
it is easy to peel off the outer skin.  After the skin is peeled off, 
cut into slices about 1/4" thick.

In another pot, place 1 cup of tomato sauce and 1/2 cup water.  Add 
the juice of 1 lemon and about 2 tbs of brown sugar.  Then add 1 tsp 
of ground cinnamon, 1 tbs crushed garlic and 13  crushed ginger 
snaps.  Cook the tongue in the sauce for about 30-45min or until the 
tongue is tender.

I like to serve this over medium to broad egg noodles.

HL Sindara


Date: Sat, 11 Oct 2008 13:31:19 -0700
From: Lilinah <lilinah at earthlink.net>
Subject: Re: [Sca-cooks] Lamb's Tongue
To: sca-cooks at ansteorra.org

I made the following recipe for my third feast, which was primarily German.

You'll need to adjust the quantities for a lamb's tongue which is 
smaller than the tongue i used.

-----

Marx Rumpolt, Ein New Kochbuch

19. Put the tongue into a water/ and let it simmer till done/ clean 
it out/ and pull the skin off/ peel apple and onion thereto/ and chop 
them small. Take clear [clarified?] butter in a kettle/ and make it 
warm/ and put the apple and onion therein/ sweat them rather/ and 
take a little flour/ crushed pepper/ rubbed saffron/ small and large 
raisins thereto. Take beef broth and vinegar/ so it becomes nice and 
tart/ Cut the Tongue apart/ lay it on a rack/ and brown it on both 
sides/ Put that into the mixture/ and let it simmer therewith/ so it 
becomes good and Well tasting.

Anahita's version (i was still Anahita then - it was my second & 
1/2th year in the SCA)

-- First Part - Preparing Tongues

1 eight lb cow tongue
water to cover
1 large onion
1 tsp peppercorns
1 tsp salt
2 bay leaves

1. Rinse tongue and cut off any obvious bits of fat and gristle.
2. Place in pot with water to cover, add aromatics. Simmer 3-4 hours, 
until a sharp knife can be inserted easily.
3. Pull off the tough skin while tongue is still very hot. It peels 
off easily while hot, but not at all when it's cool. If tongue should 
get too cool, put it back into simmering broth for a few minutes.
This took a long time, because i'd get some peeled, then it would be 
too cool, so i'd have to warm it up again, then i'd get some peeled 
and it would get too cool, so i'd have to warm it up again... over 
and over...
I did this the night before the feast.
4. Let peeled tongue cool.

-- Second Part - Making the Dish

20 apples, peeled and diced
10 onions, peeled and diced
2 sticks butter
white wheat flour as needed - begin with 1/2 cup.
1 TB. pepper
1/2 tsp. saffron, crumbled
2 cups white raisins
2 cups currants
beef broth, from concentrate - also use water left from boiling 
tongues, with stuff skimmed off
2-1/2 cups vinegar

1. In deep heavy pan melt the butter, add the apples and onion, and 
cook until onion is translucent but not brown.
2. Mix flour, pepper, and saffron.
3. Add flour to apples and onions, stirring to prevent lumps.
4. Let cook for a few moments to remove raw taste from flour.
5. Add raisins, currants, broth and vinegar: should be tart and a little sweet.
6. Simmer briefly to blend.
7. Cut tongue into 1/4" slices, trimming gristle and fat as necessary.
8. Brown tongue slices on grill.
9. Return tongue to sauce and let simmer until sauce reduced by half.

This was very tasty.

Note that sauce quantities are for the 8 lb tongue. It has been so 
long i don't quite recall - we might have had more sauce than we 
needed.

How much does the lamb's tongue weigh?
-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita


Date: Sat, 11 Oct 2008 21:15:33 -0400
From: ranvaig at columbus.rr.com
Subject: Re: [Sca-cooks] Lamb's Tongue
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Rumpolt has three recipes for Mutton tongue. Nr 4 is very similar to the one Urtatim posted.
There are 28 Lamb recipes not yet transcribed, but I didn't see one for tongue.

Ranvaig

Hammel 3. Zungen in Zwibeln eingemacht. Nimm Zwibeln / setz sie zu in einem Wasser / und wenn sie geschelt sein / so la? sie sieden / bi? sie weich werden / und wenn sie weich sein / so streich sie durch ein H?rin Tuch / thu darnach die Zungen in dieselbige Br?he / machs an mit Pfeffer und Safran / und la? es damit sieden / so ist es auch ein gute Speise / auf Polisch gemacht / denn die Polacken essen alles gern mit Zwibeln / ist auch gut und wohl geschmack.

3. Tongue prepared in Onions. Take Onions/ set it to (the fire) in a water/ and when it has been peeled/ then let it simmer/ until it becomes soft/ and when it is soft/ then strain it through a hair cloth/ then do the tongue in the same stock/ mix with pepper and saffron/ and let simmer together/ like this it is also a good dish/ made in the Polish (way)/ because the Polish like to eat everything with onions/ it is also good and well tasting.

Hammel 4. Widerumb ein Zung auf ein ander manier zu kochen. Nimm Apfel und Zwibeln durcheinander / und hacks / und wenn sie klein gehackt sein / so schwei? die Apfel und Zwibeln in Butter / und wenns geschwei?tist / so r?r darein ein wenig wei? Mehl / so wirdt es fein dick / gie? darnach darein ein gute Rindtfleischbr?he / und ein wening Essig / da? es seurlich wirt / dz es auch nicht garzu saur ist / mach es mit Safran und Pfeffer ab / thu darein ein wenig kleine Rosein / und la? darmit auf sieden / so wirst du es erfahren / wie es so gut ist / Darnach thu die Zungen darein / wenn sie erstlich gesotten und au?geseubert ist / so ists ein gute Speise zu essen . Du kanst ein sollche Zungen auf vielerlei manier kochen / es sei wei? oder Schwarz / gelb gebraten / oder in Pasteten eingemacht.

4. Then again to cook a tongue in another manner.  Take apples and onions together/ and chop/ and when it is chopped small/ then sweat the apples and onions in butter/ and when it is sweated/ then stir into it a little white flour/ so it becomes nicely thick/ pour into it a good beef broth/ and a little vinegar/ that it becomes sour/ that is also not too sour/ mix it with saffron and pepper/ do into it a little small raisins/ and let it simmer together/ like this you will learn/ how it is so good/ then do the tongue in it/ when it first is cooked and cleaned/ like this it is a good dish to eat.  You can cook such a tongue in all sorts of manners/ be it white or black/ gold roasted/ or prepared in a pie.

Hammel 5. Geselcht oder ger?uchert Zungen die kanstu kalt geben / wenn sie gekocht sein / oder warm / kanst sie auch kochen in Pfeffer / wenn sie d?rr sein / kanst sie auch geben unter ein K?lkraut/ wenn das Kraut gr?n ist.

5. Cured or smoked tongue that you can give cold/ when it is cooked/ or warm/ you can also cook it in a pepper (sauce)/ if it is dry/ you can also give it under a cabbage herb/ if the herb is fresh.


Date: Thu, 2 Sep 2010 02:03:02 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Smoked and Pickled: Sources and Recipes?

<<< A third approach is smoking. One can get hard 
sausages that keep without refrigeration, 
although most of them have pork, making them 
unsuited to my (muslim) persona. Does anyone 
have sources for smoked meat or fish that will 
keep? Most modern smoked food seems to be smoked 
only for flavor, and not enough for preservation. >>>

This recipe from Rumpolt that describe smoking 
meat to be kept.  (Several others describe 
smoking meat that is then cooked/served 
immediately).

Ochsen 11. Smoked stuffed tongue. Take a raw 
Tongue and cut the meat out from the Skin/ slice 
meat of the ox/ that is not fat/ also Pig meat 
that is well softened (cooked to jelly?)/ one so 
much as the other nicely small/ and that no water 
comes in/ grind salt in a mortar/ and beat a 
little pepper/ and take twice so much salt as 
pepper/ and rub it with the hands/ before you it 
stuff/ put it then into the tongues/ and tie it 
tightly/ dont hang it in the chimney/ but in 
smoke where no heat comes/ let it hang in there a 
week or four/ like this the inside is nicely red/ 
and keep it for a year or two/ put not make in 
summer but instead in the winter when it is cold. 
And when you wish to eat it/ then let boil an 
hour or two/ pull out/ and let become cold/ and 
when you it wish to slice it/ then pull the skin 
off/ as then you will see if you filled it firmly 
or not. If you it filled that it so that it is 
firm so let it be sliced/ if it is not hard/ then 
give it whole on a table/ like this it is a good 
meal.

Rumpolt also mentions these smoked foods, but doesn't give directions:
bacon (Speck), meat (Fleisch), goose (Gaen?), 
sturgeon (Stoer) , capon, pork (Sp?nsaw), venison 
tongue (Hirsch Zungen.), pork sausage (Schweinen 
W?rst.), salmon (Salm), pheasant (Fasan), tongue 
(Zung, beef (Rindtfleisch), veal (Kalbfleisch), 
calves feet (K?lbernfue?), mutton feet (Fue? von 
dem Hammel), rabbit (K?niglein), trout (Foren). 
pike liver (Hechten Leber), pike (Hecht), carp 
(Karpffen), lamprey eel (Neunaugen), mutton 
(Hammelfleisch), chicken (Hennen), turnips 
(Stickelruben), whitefish (Renken)

Ranvaig


Date: Fri, 4 Feb 2011 16:11:26 -0800
From: lilinah@earthlink.net
To: sca-cooks@lists.ansteorra.org
Subject: [Sca-cooks] Tongue, was Organ meats

Ana wrote:
<<< I ate tongue in Montevideo as well, Fabulous, cooked, cold and 
soaked in milk, oil, vinegar and garlic. >>>

Angharad replied:
<<< Tongue was very common in the UK when I was a child. We used to eat it cold
and sliced like ham. In fact you bought it from the deli counter the same
way. I have the impression it was supposed to be ox tongue, but it occurs to
me that oxen were probably not so common in the 70's so it was probably
beef. >>>

And Randell added:
> We had tongue when I was a child as well.
SNIP

Beef tongue was pretty common in the Jewish delis my family 
frequented when i was little (Ruby's in Highland Park; Ruby was no 
woman, his family name was Rubenstein). I think only my dad ordered 
it, but i ate some, and liked it!

I served a very tasty German tongue recipe (1 tongue for about 80 
diners) at the third feast i ever cooked, my German based feast. 
Cooking and prepping the tongue took hours (i did it at home before 
the feast).

Tongue
Marx Rumpolt, Ein New Kochbuch

19. Put the tongue into a water/ and let it simmer till done/ clean 
it out/ and pull the skin off/ peel apple and onion thereto/ and chop 
them small. Take clarified butter in a kettle/ and make it warm/ and 
put the apple and onion therein/ sweat them rather/ and take a little 
flour/ crushed pepper/ rubbed saffron/ small and large raisins 
thereto. Take beef broth and vinegar/ so it becomes nice and tart/ 
Cut the Tongue apart/ lay it on a rack/ and brown it on both sides/ 
Put that into the mixture/ and let it simmer therewith/ so it becomes 
good and Well tasting.

Preparing Tongues
(did at home)

one 8-lb cow tongue
water to cover

1. Rinse tongue and cut off any obvious bits of fat and gristle.
2. Put it in pot with water to cover and simmer 3-4 hours, or until a 
sharp knife can be inserted easily.
3. Pull off the tough skin while tongue is still very hot. It will 
peel off fairly easily while hot, but not at all once it cools. When 
the tongue gets too cool, put it back into simmering broth for a 
while to warm it up. This peeling and re-warming step took a long 
time and my poor little fingertips were rather sore :)
4. Let peeled tongue cool.

Making the Dish
(did on site)

20 apples, peeled and diced
10 onions, peeled and diced
2 sticks butter, clarified
white wheat flour as needed - begin with 1/2 cup.
1 TB. pepper
1/2 tsp. saffron, crumbled
2 cups white raisins
2 cups Zante currants
water left from boiling tongue with scum removed, supplement with 
beef broth, as needed
2-1/2 cups vinegar

1. In deep heavy pan melt butter, add apples and onion, and cook 
until onions are translucent but not brown.
2. Mix flour, pepper, and saffron.
3. Add flour to apples and onions, stirring to prevent lumps.
4. Let cook for a few moments to remove raw taste from flour.
5. Add raisins, currants, broth and vinegar: flavor should be tart 
and a little sweet.
6. Simmer briefly to blend.
7. We cut tongue into 1/4" slices, trimming gristle and fat as 
necessary. I would have liked it better thinner, but this was what 
was practicable.
8. Brown tongue slices on grill. (the stove at that site has a flat 
grilling surface)
9. Return tongue to sauce and let simmer until sauce reduced by half.

Note: i used white raisins for visual interest and to differentiate 
them from the dark little raisins of Corinth/currants.

The course the tongue was in consisted of:

* Pork Loins roasted with garlic, and served with an array of SAUCES:
..... Swallenberg Sauce - white wine, honey, ginger, pepper, garlic - 
Ein Buch von Guter Spise, circa 1350 c.
..... Bitter Seville Orange Sauce with cinnamon, sugar, rosewater - 
Marx Rumpolt, Ein Neu Kochbuch, German, 1581
..... Horseradish Sauce with ground almonds and white wine - Das 
Kochbuch des Meisters Eberhard, 15th C.
..... A Sauce for Venison or Pig - white wine, cherry syrup, 
Lebkuchen, apples, almonds, cloves, cinnamon, ginger, pepper, 
currants, raisins, vinegar - Ein Kochbuch von Sabina Welserin, c. 1553

* Spinach with bacon, sugar, currants, pepper, ginger - Marx Rumpolt, 
Ein Neu Kochbuch, German, 1581
* Beef Tongue - sliced and simmered in a sauce of apples, onion, 
pepper, saffron, raisins, beef broth, vinegar - Marx Rumpolt, Ein Neu 
Kochbuch, German, 1581
* Char de Wardon - Pears (wardons) cooked in white wine, pureed with 
sugar, honey, cinnamon, egg yolks, ginger - 15th C. English
* Lentils - cooked with broth, onion, garlic, green herbs, bacon - 
Marx Rumpolt, Ein Neu Kochbuch, German, 1581
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita


From the FB "SCA Cooks" group:

Samantha Fox
5/23/17
Does anyone have a period beef tongue recipe? I have one and I would love to try it in a period recipe.

Craig Surette 
http://www.godecookery.com/goderec/grec84.html
A dish from tongues or sausages
Salted tongues are cooked in water, then finely chopped and put in a dish; add enough parsley, mint, sage and spices and finally pour vinegar over. The same is done with larger sausages, but better in winter than in summer, for this kind requires a while to be digested, and this is better in winter…
GODECOOKERY.COM

Jana Lincoln 
Hill English Huswife (1615)

How to Carbonado Tongues

Take any Tongue, whether of Beef, Mutton, Calves, Red Deer or Fallow, and being well boyled peel them, cleave them, and scotch them many wayes; then take three of four Eggs broken, some Sugar, Cinnamon, and Nutmeg, and having beaten it well together, put to it a Lemmon cut in thinne slices, and another clean peel'd, and cut into little four square bits, and then take the Tongue, and lay it in: and then haing melted good store of Butter in a Frying pan, put the tongue and the rest therein, and so fry it brown, and then dish it, and scrape Sugar upon it, and serve it up.

Jana Lincoln Hill 
Good Huswife's Jewell (1596) 

To boile a neates tongue.
In primis, in fayre Water and salt, then
peele it, and cut it in the middle, and then
boile it in red wine, & all him full of cloues,
and a little suger, and then wash it with a
little sweete broth, to doe away the sent of
the Wine. and you must make a little red
Musket with red wine and pruines boyled
together, then strayne it, and strayne a litle
mustard in a fine clout together, & so serue

Angela Hopton 
has anyone served tongue at a feast? was it well received?

Gari Hurst 
People liked it until they figured out what it was.

Andi Houston 
I did the salted and smoked beef tongue recipe from Le Menagier for a Queen's Luncheon at GW one year. I told everyone what it was and it was INHALED. Just serve stuff like that in small portions and make sure there's something else for the non-adventurous people to eat. The adventurous ones will love it.

Shoshanah Bas Ruven 
I made 2 for a sideboard table hoping nobody would eat them and those of us who like it would get it and there wasn't a bite left!

Angela Hopton 
I have had it once and enjoyed it. But have always been afraid to invest in making it a course for feast..

Shoshanah Bas Ruven 
I'll admit the last time I made tongue foe an event I just pickled it and boiled it like my mother used to.

Jancie Johnston Ter Louw 
I just did tongue at a feast a few weeks ago. There was none left over. It was boiled, skinned, sliced, and served over a bed of chickpeas on toasted bread.

Corrie Bergeron 
I believe Scappi has a couple of recipies.

M Cat Grasse 
I believe Rumpolt has some. I seem to think served with horseradish. I will try to look later

Jerry Self
5/23/17
I've used this recipe before and liked it.

http://www.godecookery.com/goderec/grec84.html
A dish from tongues or sausages
Salted tongues are cooked in water, then finely chopped and put in a dish; add enough parsley, mint, sage and spices and finally pour vinegar over. The same is done with larger sausages, but better in winter than in summer, for this kind requires a while to be digested, and this is better in winter…
GODECOOKERY.COM

<the end>
Edited by Mark S. Harris	tongue-msg	2 of 16