Stewed Tongue for Lunch

Ingredients

• Tongue
• Water (boiled)
• A half a pint of port wine
• A small tumbler of currant jelly
• A small pinch of mace 
• Salt

Directions

Tongue

1. Boil a fresh tongue until it is tender and dress ready for the table

Gravy

1. Take a little more than a pint of the boiled water, add to half a pint of port wine
2. Add a small tumbler of currant jelly, a small pinch of mace
3. Salt to taste
4. Stew the tongue in gravy for an hour
5. Serve in the gravy

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018