Recipe Manuscript

Lengua De Vaca En Frio

Name: Lengua De Vaca En Frio
Prep time: PTPT20M
Cook time: PTPT2H15M
Yield: 8
Cuisine: American
Ingredients: 1.5–2 kg beef tongue, cleaned; Salt, to taste; Fresh herbs (thyme, bay leaf), 2–3 sprigs; Vinegar, 1 teaspoon (5 ml) for boiling, plus 2–3 tablespoons (30–45 ml) for dressing; Olive oil, 2–3 tablespoons (30–45 ml) for dressing; Dried oregano, 1–2 teaspoons (5–10 ml), or to taste; 1 medium white or red onion, thinly sliced; Freshly ground black pepper, to taste; Pickled chili peppers (such as pickled jalapeños, guindillas, or other small hot peppers), for garnish; Green olives, for garnish; Radishes, thinly sliced, for garnish

"Chilled Beef Tongue"

1890

From the treasured pages of La Cocina en el Bolsillo No. 5

Written by Antonio Vanegas Arroyo

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1890

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

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

Lengua De Vaca En Frio

"En una tabla muy limpia, se golpean las lenguas y luégo se ponen á cocer en una olla con agua, sal, yerbas finas y una cucharadita de vinagre: cuando estén medio cocidas, se sacan y se les quita el pellejo que las cubre volviéndolas á la olla hasta que estén bien cocidas: se sacan de nuevo, se escurren y se rebanan, poniéndolas en un platón con aceite, vinagre, oregano, cebolla rebanada y salpimienta; se dejan toda la noche y al dia siguiente al ir á servirlas, se les echa más aceite, vinagre, orégano y cebolla rebanada, adornando el platón con chilitos curados, aceitunas y rabanitos."

English Translation

"On a very clean table, pound the tongues and then put them to cook in a pot with water, salt, fine herbs, and a teaspoon of vinegar. When they are half cooked, remove them and peel off the skin covering them, returning them to the pot until they are well cooked. Remove them again, drain, and slice them, placing the slices on a platter with oil, vinegar, oregano, sliced onion, and salt and pepper. Let them sit overnight, and the next day, before serving, add more oil, vinegar, oregano, and sliced onion. Garnish the platter with pickled peppers, olives, and radishes."

Note on the Original Text

This recipe is direct and minimalist, typical of popular 19th-century Mexican cookery writing—relying on the cook’s judgment for exact timing, quantities, and seasoning. Spellings like 'luégo' (for 'luego') and 'yerbas' (for 'hierbas') reflect period orthography. No specific measurements are given for most ingredients—such omissions were common, as readers were expected to adjust to taste and availability. The method prioritizes hygiene (emphasis on cleaning the board and meat) and layering of flavors over time, with a double marination for added depth. The final garnishes provide visual appeal and freshness, a nod to the importance of color, texture, and festive presentation in Mexican cuisine.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 5 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 5 (1890)

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

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful volume from the famed series 'Cocina en el bolsillo,' this pocket-sized cookbook serves up an enticing collection of recipes, guiding readers through a flavorful journey of culinary creations from the late 19th century.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'La Cocina en el Bolsillo No. 5,' published in 1890 by Antonio Vanegas Arroyo, part of a popular series of recipe pamphlets designed to bring practical, affordable cooking to Mexican households. The series represents a late 19th-century movement towards democratizing culinary knowledge, offering detailed guidance for cooks of all backgrounds. Cold beef tongue preparations like this were fashionable in the era, drawing inspiration from Spanish and French cuisine but adapting European techniques to local Mexican ingredients and tastes. The platter of marinated tongue, dressed with vinegar and oil, shows the blend of Old World and New that characterizes much of Mexico’s culinary history.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, this recipe would have been prepared with simple kitchen equipment: a sturdy wooden or marble chopping board, a large clay or cast-iron pot for boiling the tongue, a sharp knife for peeling and slicing, and a serving platter made of ceramic or enamel. Herbs would be tied in bundles, and oil/vinegar were typically poured from heavy glass or earthenware bottles. For pounding, a wooden mallet or rolling pin could be used to tenderize the tongue on the board. The marinating would be done in a covered dish, perhaps with a linen cloth to ward off flies.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs 15 mins

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

2.5–4 lbs beef tongue, cleaned
Salt, to taste
Fresh herbs (thyme, bay leaf), 2–3 sprigs
Vinegar, 1 teaspoon (0.17 fl oz) for boiling, plus 2–3 tablespoons (1–1.5 fl oz) for dressing
Olive oil, 2–3 tablespoons (1–1.5 fl oz) for dressing
Dried oregano, 1–2 teaspoons (0.17–0.33 fl oz), or to taste
1 medium white or red onion, thinly sliced
Freshly ground black pepper, to taste
Pickled chili peppers (such as pickled jalapeños, guindillas, or other small hot peppers), for garnish
Green olives, for garnish
Radishes, thinly sliced, for garnish

Instructions

Start by thoroughly cleaning 2.5–4 lbs beef tongues (about 2.5–4 lbs total).
On a clean cutting board, pound the tongues gently, then place in a large pot with enough cold water to cover.
Add a generous pinch of salt, 2–3 sprigs of fresh herbs such as thyme or bay leaf, and 1 teaspoon (0.17 fl oz) of vinegar.
Bring to a boil, then simmer until halfway cooked (about 60–75 minutes).
Remove the tongues, peel off the tough skin, and return to the pot.
Continue simmering until very tender (an additional 45–60 minutes).
Remove the tongues, drain, and allow to cool slightly.
Slice them thinly and arrange on a platter.
Dress with olive oil (2–3 tablespoons), wine vinegar (2–3 tablespoons), dried oregano, thinly sliced onion, salt, and freshly ground black pepper.
Cover and leave to marinate overnight in the refrigerator.
The next day, before serving, pour a little more oil and vinegar over the slices, sprinkle with more oregano and onion.
Garnish with pickled chili peppers (such as pickled jalapeños or guindillas), green olives, and radish slices.

Estimated Calories

340 per serving

Cooking Estimates

Preparing the beef tongue takes about 20 minutes, and cooking it requires around 2 hours. After cooking and slicing, the marinating step is done overnight for best flavor, but the active preparation and cooking time is just over 2 hours. Each serving provides an estimate based on 8 servings.

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.