Food in the 50's . . . . Let me share to you recipes handed 3  generations now. . .  "Lutong matanda" or "recipe by old people"

My daughter once stayed overnight in their grand mom's  heritage house, where the 2  old spinsters (sisters of her granny) and 2 old bachelors (brothers of her granny,  all of then are now deceased). She savored her dinner and meals until next day to gift them a very unforgettable compliment of the food she was served. She said the food was really so tasty and not common nowadays and to the old folks surprise she said'" it was really in Filipino dialect " lutong matanda"  or to translate recipe by the old people.  It is true that the old folks used to cook fiesta or christmas recipe on ordinary days before which we still find when we dine out in restaurants or find in malls as ready to eat food. We dont usually add this recipe to our daily meal unless we have the budget or we have guests.

This is one of them:

OX TONGUE WITH MUSHROOM SAUCE

                        1 medium size ox tongue

                        3 tbsp soy sauce or worcestershire sauce

                        juice of 3 calamansi

                        oil for frying

                        1 tsp crushed peppercorns

                        ½ cup white wind

                        2 medium size onions, quartered

                        ¼ lb fresh butter

¼ c chopped sweet ham

2 tbsp all purpose flour

1 can (300 Gm) cream of mushroom soup

Olives

½ c button mushrooms

¼ cup grated cheese

Malt, vetsin to taste

            Marinate cleaned ox tongue in soy sauce and calamansi juice for 2o minutes. Fry  to brown. Transfer the marinade in

  sauce   pan; pour white wine and enough water to cover the tongue. Add the peppercorns and quartered onions and simmer

  in low heat until tender.

            Cut the ox tongue ¼ thick. Saute lightly in butter with chopped ham. Remove pan from fire. Add flour and ½ cup tongue

  broth. Return to fire stirring constantly until it boils. Add olives, mushrooms and cheese. Let simmer until thick.