I have no idea where I got the following recipe from, but it has intrigued me for a long time.
Sweet sour sauce for boiled tongue.
½ cup brown sugar
4 tab vinegar
1 cup hot water
1 lemon, sliced
¼ cup raisins
Crush the gingersnaps, and mix with the sugar, vinegar, and hot water. Cook until well blended and smooth.
Add the lemon and raisins.
Serve over sliced tongue.
Gingersnaps? In sauce? Interesting. If anyone has any ideas of its history, I would be most grateful. In the meantime, it is probably eligible for the Through the Ages with Gingerbread archive, is it not?
At least it sounds more interesting than this sauce, from the famous Boston Cooking School Cook Book (1896)
Sauce for Tongue.
Brown one-fourth cup butter, add one-fourth cup flour and stir together till 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.
Of course, it is likely that these recipes are of no practical significance for you, as tongue, like most other offal, is sadly out of fashion today. Once upon a time, no self-respecting luncheon sideboard would be without a platter of cold tongue. For old time’s sake, here is a recipe from one of the nineteenth century masters.
Beef’s Tongue with Sauce haché.
Take a tongue that is quite fresh; let it disgorge, blanch it to take away any tripy taste it may have retained; then stew it in a good braize. When done, flay it, cut it in two, spread it open and mask or cover thickly over with the sauce haché. This is but a very common entrée.
The Sauce Haché, or Minced Sauce.
This sauce, although seldom or ever used in good cookery, is frequently to be met with at taverns and inns on the road. Such as it is , it is made in the following way. Chop gherkins, mushrooms, capers, and anchovies, and throw them in some brown Italian sauce, which is called a sauce haché, or minced sauce. The reason that I have called this a tavern or common inn sauce is because, to make it, it is not requisite to have an Italian sauce well prepared. A common browning made with butter and flour, moistened with a little broth, or gravy, and some fine herbs in it, will answer the purpose.
The French Cook, by Louis Eustache Ude, 1829
Quotation for the Day.
Make not the sauce till you have caught the fish.