Tongues

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

IF it be a dried tongue, steep it all night in water; but if it be a pickled one, only wash it well from the bone. ↝ Tongue [Liver and organ meats]
IF it be a dried tongue, steep it all night in water; but if it be a pickled one, only wash it well from the bone. ↝ Tongue [Liver and organ meats]
stick it with cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
rub it over with the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
strew crumbled bread over it ↝ Bread, vegetable [Yeast breads]
baste it with butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Dish it up with a little brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
or red wine sauce ↝ Wine, red [Wine]
lay slices of currant jelly round the dish ↝ Currants, dried [Dried fruits]

Instructions (4)

If it be a dried tongue, steep it all night in water; but if it be a pickled one, only wash it well from the bone.
Let it boil moderately three hours.
If it is to be eat hot, stick it with cloves, rub it over with the yolk of an egg, strew crumbled bread over it, and, when done, baste it with butter, and set it before the fire till it becomes of a light brown.
Dish it up with a little brown gravy, or red wine sauce, and lay slices of currant jelly round the dish.

Original Text

Tongues.
IF it be a dried tongue, steep it all night in water; but if it be a pickled one, only wash it well from the bone. Let it boil moderately three hours. If it is to be eat hot, stick it with cloves, rub it over with the yolk of an egg, strew crumbled bread over it, and, when done, baste it with butter, and set it before the fire till it becomes of a light brown. Dish it up with a little brown gravy, or red wine sauce, and lay slices of currant jelly round the dish.

Notes

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