Austrian Braised Tongue
Boil a large fresh beef tongue in salted water until tender.
Remove the tongue and lard it with thin strips of bacon;
sprinkle with paprica; lay in a baking-pan; add 1 onion
sliced thin and 1 cup of the water in which the tongue
was cooked and pour over 1 pint of cream.
Let bake in a moderate oven. Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.
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