The First Supper
by Jocelyn van Hees
When my father asked my mother to spend dinner with his parents, boy, was she nervous. She spent the better part of two hours carefully preparing what she was going to wear to meet her boyfriend’s parents. Mindfully aware that first impressions matter, she deliberately chose a smart white blouse with beige khakis, adorned with an ebony belt. My mother tried to remain calm as my they pulled into my grandparent’s driveway, however, her apprehension only heightened.
My father’s mother is as Dutch as they come. The immaculate tablecloth for special occasions was brought out as well as my Oma’s fine china and silverware. The table looked exquisite. All was pristine, and spotless. My mother found it hard to believe that one woman pulled it all together. After meeting the parents, my mother’s previous worry slipped away and fell into easy conversation completely oblivious to the meal that awaited her.
When informed of the meal, my father groaned and mumbled, “this is why I don't bring anyone home.” He poorly decided not to tell my mother. It was not until years later when he finally revealed this act of treachery.
As the food was being brought out, my mother asked what smelled so good. My father held his breath as Oma was quick to reply they would be eating cow’s tongue and broth for dinner. My mother’s face paled and timidly shrank in her seat. As they passed the tray of thinly sliced tongue around the table, my mother tried with the utmost subtly to avoid the plate of presented tongue. For her, eating a cow tongue was just not possible. She shivered, unable to bring herself to eat the delicacy from Holland as she had grown up on a farm with cows. Meanwhile her future husband munched away, happy as a clam.
Twenty years later, my Oma and I recreated the delicacy. Although my mother stood steadfast in her refusal to try it, I broke tradition. My advice-- close your eyes and try not to think about it too much.
by Jocelyn van Hees
When my father asked my mother to spend dinner with his parents, boy, was she nervous. She spent the better part of two hours carefully preparing what she was going to wear to meet her boyfriend’s parents. Mindfully aware that first impressions matter, she deliberately chose a smart white blouse with beige khakis, adorned with an ebony belt. My mother tried to remain calm as my they pulled into my grandparent’s driveway, however, her apprehension only heightened.
My father’s mother is as Dutch as they come. The immaculate tablecloth for special occasions was brought out as well as my Oma’s fine china and silverware. The table looked exquisite. All was pristine, and spotless. My mother found it hard to believe that one woman pulled it all together. After meeting the parents, my mother’s previous worry slipped away and fell into easy conversation completely oblivious to the meal that awaited her.
When informed of the meal, my father groaned and mumbled, “this is why I don't bring anyone home.” He poorly decided not to tell my mother. It was not until years later when he finally revealed this act of treachery.
As the food was being brought out, my mother asked what smelled so good. My father held his breath as Oma was quick to reply they would be eating cow’s tongue and broth for dinner. My mother’s face paled and timidly shrank in her seat. As they passed the tray of thinly sliced tongue around the table, my mother tried with the utmost subtly to avoid the plate of presented tongue. For her, eating a cow tongue was just not possible. She shivered, unable to bring herself to eat the delicacy from Holland as she had grown up on a farm with cows. Meanwhile her future husband munched away, happy as a clam.
Twenty years later, my Oma and I recreated the delicacy. Although my mother stood steadfast in her refusal to try it, I broke tradition. My advice-- close your eyes and try not to think about it too much.
Calf's tongue recipe
~ Keep tongue in water while preparing.
~ Clean the point and throat with salt. Rinse well after.
~ Cook with just enough water to cover the "T", add an onion, carrot, parsley, thyme, bay leaf and pepper.
~ Cook for about 1 1/2 hrs.
~ Tongue will be ready when you can "peel" the tongue easily, using your hands or a fork. (I chose the latter)
~ Keep the "T" warm in the broth, while you are making the sauce.
~ Cut the "T" in very thin slices and serve with either ragout/curry or mushroom sauce.
~ You can use the leftover broth for the sauce. Another use for the broth is to make leek soup.
Translated from Dutch.
~ Keep tongue in water while preparing.
~ Clean the point and throat with salt. Rinse well after.
~ Cook with just enough water to cover the "T", add an onion, carrot, parsley, thyme, bay leaf and pepper.
~ Cook for about 1 1/2 hrs.
~ Tongue will be ready when you can "peel" the tongue easily, using your hands or a fork. (I chose the latter)
~ Keep the "T" warm in the broth, while you are making the sauce.
~ Cut the "T" in very thin slices and serve with either ragout/curry or mushroom sauce.
~ You can use the leftover broth for the sauce. Another use for the broth is to make leek soup.
Translated from Dutch.