Tongue Potted

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the tongue

a dried tongue ↝ Tongue [Liver and organ meats]
near a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]

For the veal

veal stewed and beat the same way as before ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

For garnish

curled parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Boil a dried tongue, skin it, and cut it as thin as possible.
Beat the tongue exceeding well with near a pound of butter and a little beaten mace, till it is like a paste.
Have ready veal stewed and beat the same way as before.
Put some veal into your potting pots.
Place some tongue in lumps over the veal.
Fill your pot close up with veal, and press it very hard down.
Pour clarified butter over it.
Keep it in a dry place.
Do not lay on your tongue in any form, but in lumps, and it will cut like marble.
When you send it to the table cut it out in slices, and garnish it with curled parsley.

Original Text

BOIL a dried tongue, skin it, and cut it as thin as possible, and beat it exceeding well with near a pound of butter and a little beaten mace, till it is like a paste, have ready veal stewed and beat the same way as before, then put some veal into your potting pots, then some tongue in lumps over the veal: fill your pot close up with veal, and press it very hard down; and pour clarified butter over it, and keep it in a dry place.
N. B. Do not lay on your tongue in any form, but in lumps, and it will cut like marble; when you send it to the table cut it out in slices, and garnish it with curled parsley.

Notes

—