Tongue, to bake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

tongues ↝ Tongue [Liver and organ meats]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
large lardoons
vinegar ↝ Vinegar [Mustard and other condiments]
claret
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
sliced nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
whole cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
sippets
spice ↝ Spices, paprika [Spices and Herbs]
slices of lemon ↝ Lemon, raw [Citrus fruits]
some sausages ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]

Instructions (6)

Season your tongues with pepper, salt, and nutmeg.
Lard them with large lardoons.
Have them steeped all night in vinegar, claret, and ginger.
Season again with whole pepper, sliced nutmeg, whole cloves, and salt.
Bake them in an earthen pan.
Serve them up on sippets, and lay your spice over them, with slices of lemon and some sausages.

Original Text

Tongue, to bake.

Season your tongues with pepper, salt, and nutmeg; lard them with large lardoons, and have them steeped all night in vinegar, claret, and ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and salt. Bake them in an earthen pan; serve them up on sippets, and lay your spice over them, with slices of lemon and some sausages.

Notes

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