Tongues

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

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

Ingredients (7)

a fine neat's tongue ↝ Tongue [Liver and organ meats]
an ounce of salt-petre ↝ Butter, salted [Dairy and Egg Products]
four ounces of brown sugar ↝ Sugars, brown [Sweets]
a pound of clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (8)

Rub the tongue well with salt-petre and brown sugar.
Let it lie for two days.
Boil the tongue until it is quite tender.
Take off the skin and side bits.
Cut the tongue into very thin slices.
Beat the slices in a marble mortar with clarified butter.
Season to your taste with pepper, salt, and mace.
Beat all as fine as possible.

Original Text

Tongues.
TAKE a fine neat's tongue, and rub it well over
with an ounce of salt-petre, and four ounces of brown
sugar, and let it lie two days. Then boil it till is quite
tender, and take off the skin and side bits. Cut the
tongue in very thin slices, and beat it in a marble mortar,
with a pound of clarified butter, and season it to your taste
with pepper, salt, and mace. Beat all as fine as possible, then

Notes

—