Recipes > Meat > Beef > Tongue in Port Wine

Tongue in Port Wine


  • 1 beef's tongue
  • 4 small onions
  • 2 small carrots
  • 2 tablespoonfuls of brown sugar
  • 1 level teaspoonful of allspice
  • 1 level teaspoonful of cloves
  • 1 level teaspoonful of mace
  • pepper
  • salt
  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 3/4 cup of port wine


Boil a beef's tongue until it is tender enough to stick a fork through; put it in cold water and remove the skin; set it away until cold; save the water in which it was boiled and put it on the stove with the onions and carrots, boil until the vegetables are tender, then remove the carrots and mash the onions into pieces; brown the brown sugar, add it to the liquor, with the allspice, cloves and mace, and pepper and salt to taste. Blend the butter and flour, thicken the liquor with this and add the port wine. Split the tongue lengthwise, put it in the liquor and heat thoroughly, and serve with the sauce.


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Attributed to Mrs. Whitehead.


Civic League Cook Book (1913).

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