To boil a Tongue

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 3 min Total: 3 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

your tongue ↝ Tongue [Liver and organ meats]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown gravy, or red wine sauce, mixed the same way as for venison ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
currant jelly ↝ Currants, dried [Dried fruits]
a pickled one ↝ Tongue [Liver and organ meats]

Instructions (4)

If your tongue be a dry one, steep it in water all night, then boil it three hours.
If you would have it eat hot, stick it with cloves, rub it over with the yolk of an egg, strew over it bread crumbs, baste it with butter, set it before the fire till it is a light brown.
When you dish it up, pour a little brown gravy, or red wine sauce, mixed the same way as for venison, lay slices of currant jelly round it.
If it be a pickled one, only wash it out of water.

Original Text

To boil a Tongue.
IF your tongue be a dry one, steep it in water
all night, then boil it three hours, if you would
have it eat hot, stick it with cloves, rub it over
with the yolk of an egg, strew over it bread
crumbs, baste it with butter, set it before the fire
till it is a light brown; when you dish it up,
pour a little brown gravy, or red wine sauce,
mixed the same way as for venison, lay slices of
currant jelly round it. — N. B. If it be a
pickled one, only wash it out of water.

Notes

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