Pickled Lamb’s Tongues. — Put six or eight Lamb’s Tongues
into a saucepan with sufficient salted water to cover, add
the juice of half a lemon, and boil until they are tender ;
they should take about two hours. Take out, drain, put
them into a jar, pour over sufficient hot spiced vinegar
to cover✪ Pickled Lamb’s Tongues, and let them remain for several days, when they
will be ready for use.
Stewed Lamb's Tongues. — (1) Put six Lamb’s Tongues
into a saucepan of water and boil for an-liour-and-a-half ;
take out, plunge them into cold water for a few minutes,
take them out again, and skin. Put a little more than
3 table-spoonfuls of butter into a saucepan with an onion
cut in slices, two slices of carrot and three of turnip, and
cook gently for a-quarter-of-an-hour. Sprinkle in 3 table-
spoonfuls of flour, and stir well until it is brown ; pour in
lqt. of stock, boil it up, put in the tongue, and sprinkle
over 1 table-spoonful of salt and a little pepper, and add
a bunch of sweet herbs✪ Stewed Lamb's Tongues. Set the saucepan at the side of
the fire and simmer gently for two hours. When done
put the tongues in the centre of a dish, garnish with the
vegetables, strain the gravy over, and serve.
(2) Soak the tongues in cold water for an hour or so,
then drain, plunge them into boiling water, drain again,
and refresh them in cold water. Trim the tongues, put
them in a saucepan with sufficient broth to cover, and
boil gently for thirty minutes. Cut a few carrots, turnips,
and onions into slices and line a stewpan with them ;
drain the tongues, trim off the white skin, and lay them
side by side in the stewpan ; pour in some Madeira and
broth in equal quantities to three-parts the height of the
tongues, and boil gently till the tongues are quite done.
Peel and chop four or five large onions, put them in a
small saucepan with 2oz. of butter, and fry over a brisk
fire till nicely browned; dredge a small quantity of flour
over the onions, dust with salt, pepper, and a pinch of
sugar, add a bunch of parsley, pour in gradually l pint
of milk, and stir the sauce over the fire till boiling, then
let it simmer at the side of the fire for ten minutes.
Beat the yolks of two eggs with 2 table-spoonfuls of cream ;
take the parsley out of the sauce, stir in the eggs, and
grate in a small quantity of nutmeg. When the tongues
are cooked, drain and glaze them, arrange in a circle upon
a hot dish, pour the sauce in the middle, and serve.
LAMB’S LETTUCE. — See Corn-Salad.
LAMBIE.— The name given to a strong beer brewed
in Belgium.
LAMPREYS ( Fr . Lamproies; Ger. Lampreten ;
Ital. Lamprede; Sp. Lampreas). — These famous eel-like
fish ( Petromyzon marinus) (see Fig. 1040) take their name
from the Latin lambere — to lick, and some add petra —
a stone, from a habit they have of hanging by their
mouths on to stones, roots of trees, or any other fixed
substances under water, leaving the rest of their bodies
to be washed about by the stream. There are two
kinds known in England, which so closely resemble
each other that it would be difficult to tell them apart,
excepting by their size, the larger ones being known as
Lampreys, and the smaller as Lamperns, the latter
being generally used as bait for other fish. Both have
seven openings on each side of the neck instead of the
usual gills.
Page 253 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pickled Lamb’s Tongues. — Put six or eight Lamb’s Tongues into a saucepan with sufficient salted water to cover, add the juice of half a lemon, and boil until they are tender ; they should take about two hours. Take out, drain, put them into a jar, pour over sufficient hot spiced vinegar to cover, and let them remain for several days, when they will be ready for use.
Stewed Lamb's Tongues. — (1) Put six Lamb’s Tongues into a saucepan of water and boil for an hour-and-a-half ; take out, plunge them into cold water for a few minutes, take them out again, and skin. Put a little more than 3 table-spoonfuls of butter into a saucepan with an onion cut in slices, two slices of carrot and three of turnip, and cook gently for a-quarter-of-an-hour. Sprinkle in 3 tablespoonfuls of flour, and stir well until it is brown ; pour in 1 qt. of stock, boil it up, put in the tongue, and sprinkle over 1 table-spoonful of salt and a little pepper, and add a bunch of sweet herbs. Set the saucepan at the side of the fire and simmer gently for two hours. When done put the tongues in the centre of a dish, garnish with the vegetables, strain the gravy over, and serve.
(2) Soak the tongues in cold water for an hour or so, then drain, plunge them into boiling water, drain again, and refresh them in cold water. Trim the tongues, put them in a saucepan with sufficient broth to cover, and boil gently for thirty minutes. Cut a few carrots, turnips, and onions into slices and line a stewpan with them ; drain the tongues, trim off the white skin, and lay them side by side in the stewpan ; pour in some Madeira and broth in equal quantities to three-parts the height of the tongues, and boil gently till the tongues are quite done. Peel and chop four or five large onions, put them in a small saucepan with 2oz. of butter, and fry over a brisk fire till nicely browned; dredge a small quantity of flour over the onions, dust with salt, pepper, and a pinch of sugar, add a bunch of parsley, pour in gradually l pint of milk, and stir the sauce over the fire till boiling, then let it simmer at the side of the fire for ten minutes. Beat the yolks of two eggs with 2 table-spoonfuls of cream ; take the parsley out of the sauce, stir in the eggs, and grate in a small quantity of nutmeg. When the tongues are cooked, drain and glaze them, arrange in a circle upon a hot dish, pour the sauce in the middle, and serve.
LAMB’S LETTUCE. — See Corn-Salad.
LAMBIE.— The name given to a strong beer brewed in Belgium.
LAMPREYS ( Fr . Lamproies; Ger. Lampreten ; Ital. Lamprede; Sp. Lampreas). — These famous eel-like fish ( Petromyzon marinus) (see Fig. 1040) take their name from the Latin lambere — to lick, and some add petra — a stone, from a habit they have of hanging by their mouths on to stones, roots of trees, or any other fixed substances under water, leaving the rest of their bodies to be washed about by the stream. There are two
kinds known in England, which so closely resemble each other that it would be difficult to tell them apart, excepting by their size, the larger ones being known as Lampreys, and the smaller as Lamperns, the latter being generally used as bait for other fish. Both have seven openings on each side of the neck instead of the usual gills.
Records on this page
Pickled Lamb’s TonguesStewed Lamb's Tongues