Pickle Tongue

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

For the stuffing

three ounces of beef marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolk of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a few breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a spoonful of madeira wine ↝ Wine, rice [Wine]

For covering

a veal caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (10)

Boil the tongue till half done.
Peel the tongue.
Cut a piece out of the under part from the center of the tongue.
Put the cut piece into a marble mortar.
Add beef marrow, cream, egg yolks, breadcrumbs, pepper, and madeira wine to the mortar.
Pound the ingredients well together.
Fill the cavity in the tongue with the pounded mixture.
Sew up the tongue.
Cover the tongue with a veal caul.
Roast the tongue till tender, or boil it.

Original Text

Pickle Tongue forced.

Boil it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add three ounces of beef marrow, half a gill of cream, the yolk of two eggs, a few breadcrumbs, a little pepper, and a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover it with a veal caul, and roast till tender, or boil it.

Notes

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