Recipe Manuscript

Lengua Á La Escarlata

Name: Lengua Á La Escarlata
Prep time: PTPT45M
Cook time: PTPT3H
Yield: 8
Cuisine: European
Ingredients: 1 fresh beef tongue (1.5–2 kg); 70-100 g coarse salt (sea or kosher salt); 2 tablespoons (18 g) ground black pepper; 8 garlic cloves (crushed); 3-4 g curing salt (sodium nitrite; substitute: Prague Powder #1); 1 sprig parsley; 2 bay leaves; 150 ml dry white wine

"Tongue À La Scarlet"

1904

From the treasured pages of Cuaderno de Carmen Volante

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)European Intermediate Dinner Lunch

Original Recipe • 1904

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Lengua Á La Escarlata

"Tómese una lengua fresca, jeríngase en adobo con sal en abundancia, 2 cucharadas de pimienta molida, 8 dientes de ajo machacados y 1/2 (seis centavos) de sal de nitro. Dicha lengua queda cubierta con el adobo en tres dias, dándole vueltas cada 12 horas; jeríngase en prensa cubierta de sal comun tambien durante tres dias y al cabo de este tiempo se pone a cocer con una rama de perejil, 2 hojas de laurel y un vaso de vino blanco. Una vez cocida quitese el pellejo y póngase en prensa para darle forma que se crea conveniente."

English Translation

"Take a fresh tongue, inject it with a marinade made of plenty of salt, 2 tablespoons of ground pepper, 8 crushed garlic cloves, and 1/2 (six cents) of saltpeter. Let the tongue remain covered with the marinade for three days, turning it every 12 hours; then press it covered with common salt also for three days. After this time, cook it with a sprig of parsley, 2 bay leaves, and a glass of white wine. Once cooked, remove the skin and press it to give it whatever shape you prefer."

Note on the Original Text

The recipe employs terse, direct instructions typical of early 20th-century cookery writing—presuming a high degree of kitchen knowledge and experience. Terms like 'jeríngase' (from 'jeringa', meaning syringe) indicate both a tool and a technique, now less common in home cooking but vital for proper curing. Spelling and punctuation reflect contemporary Spanish usage, sometimes deviating from modern conventions. The structure is recipe-as-memo: focused on process, rather than precise measurements or timing, as was common when household cooks learned by doing rather than reading.

Modern Kitchen Interpretation

Recipe's Origin

Cuaderno de Carmen Volante - Click to view recipe in book

Title

Cuaderno de Carmen Volante (1904)

You can also click the book image above to peruse the original tome

Writer

Cármen Volante

Era

1904

Publisher

Unknown

Background

A handwritten culinary treasure from 1904, this manuscript brims with delicious soups, salsas, tantalizing meat entrées, embutidos, fresh fish, irresistible desserts, preserves, cakes, and refreshing drinks. Each page tempts with recipes sure to inspire any gourmet’s imagination.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an early 20th-century Mexican manuscript cookbook, penned in 1904 by Carmén Volante. The 'Cuaderno' is a compilation of home recipes, reflective of upper-middle class Mexican culinary traditions at the twilight of the Porfiriato—a period marked by French and Spanish influences and a fascination with European preservation methods. Lengua á la escarlata (Scarlet Tongue) was likely reserved for festive gatherings or special family meals, as beef tongue was considered both a delicacy and a display of culinary skill.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1904, cooks would use a large kitchen syringe for injecting the brine, a sturdy ceramic or metal vessel to hold the meat, a hand press or improvised weights (such as stones wrapped in cloth or heavy kitchen objects), and an open-fire or coal stove with a wide pot for simmering. Knives for peeling and carving, and perhaps wooden or metal spoons for handling the tongue, would round out the setup. No refrigeration—so cool pantries or ice chests were used to keep the meat safe during curing.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

3 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 fresh beef tongue (3.3–4.4 lb)
2.5–3.5 oz coarse salt (sea or kosher salt)
2 tablespoons (0.6 oz) ground black pepper
8 garlic cloves (crushed)
0.1 oz curing salt (sodium nitrite; substitute: Prague Powder #1)
1 sprig parsley
2 bay leaves
5 fl oz dry white wine

Instructions

Take one fresh beef tongue (about 3.3–4.4 lb).
Prepare an injection brine using 2 tablespoons (about 0.6 oz) of ground black pepper, 8 cloves of garlic (crushed), 2.5–3.5 oz of coarse salt, and about 0.1 oz of curing salt (sodium nitrite, replace 'sal de nitro').
Inject the brine into the tongue thoroughly and rub any remainder all over the surface.
Place the tongue in a non-reactive dish, cover with the rest of the brine, and refrigerate for three days, turning every 12 hours.
After brining, place the tongue under light pressure (for example, between two plates with a weight on top) covered with plenty of salt, for another three days in the fridge.
Remove and rinse the tongue.
Place the tongue in a large pot with a sprig of parsley, 2 bay leaves, and 5 fl oz of dry white wine.
Cover with water and simmer gently for 2–3 hours, or until tender.
Remove the tongue, peel off the skin while still warm, and place under light pressure again while cooling, to shape as desired.

Estimated Calories

350 per serving

Cooking Estimates

Preparing and brining the beef tongue takes several days, but active work is limited. Cooking the tongue takes about 3 hours. Calories and servings are estimated based on a typical 1.75 kg tongue after trimming and cooking.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.