Sheep's Tongues, Broiled. — Soak
three or four sheep's tongiies in brine for a
couple of hours, and boil them till the skin
will peel off. Skin them, split them in halves
lengthwise, put them into a stewpan, and pour
over them as much stock as will barely cover
them. Simmer with them an onion, a carrot,
three or four heads of celery, a bunch of
parsley, and a few mushrooms. Add pepper
and salt if required. When they are quite
tender (they will be so in about half an hour),
take them up and drain them, boil the gravy
quickly for a few minutes, brush the tongues
with it, and sprinkle seasoned bread-crumbs
thickly over them. Broil over a clear fire, and
when one side is done tui'n them upon the
other. Serve on a hot dish : mix the strained
juice of half a lemon✪ Sheep's Tongues, Broiled with the sauce, and pour
it over the tongues. Time to broil the tongues,
a quarter of an hour. Probable cost, 4d. to 6d.
each. Sufficient for thi'ee or four persons.
Sheep's Tongues, Broiled (another
way). — Soak four tongues in salt and water for
two hours, and boil them gently in stock till
the skin will peel off easily. Skin them, let
them get cold, and spUt them in halves length-
wise. Make a savoury mixture thus : — Chop six
mushi'ooms, and mix with them thi'ee ounces of
lean ham cut into dice, a salt-spoonful of grated
lemon-rind, a table-spoonful of chopped parsley,
a pinch of powdered thyme, and a little salt
and cayenne ; a little piece of garlic may be
added if liked. Sprinkle this mixture on the
inside of the tongues, put them in their original
position, cover with oiled papers, and broil over
a gentle fire. If the papers are at all unsightly
in appearance, remove them. If not, serve the
tongues in the papers. Time to broil, a quarter
of an hour. Probable cost, tongues, 4d. to 6d.
each. Sufficient for three or four- persons.
Sheep's Tongues, Cured.— Put fresh
tongues into a pickle such as is used for beef
and ox-tongues, and let them remain for four
days. Take them up, wash them, put them
into boihng water, and simmer gently until
done enough. Skin them, let them get cold,
split them in halves without dividing them,
and serve cold for breakfast. Mustard or
tartar sauce may be served with them. If
there is no beef pickle at hand, wash the
tongues, and rub into each one a table-spoonful
of salt, a tea-spoonful of sugar, and a tea-
spoonful of vinega✪ Sheep's Tongues, Curedr. Turn and rub them with
the pickle every day for four days, then pro-
ceed as before. Time to boil the tongues, two
hours. Probable cost, 4d. each. Sufficient, one
tongue for one person.
Sheep's Tongues, Larded and
Boasted. — Soak and boil four tongues as
for broiling. Skin them, and lard the upper
portion evenly with thin strips of fat bacon.
Wrap each tongue separately in a sheet of oiled
paper✪ Sheep's Tongues, Larded and Roasted, tie them to a spit, and roast them before
a clear fire. "WTien done enough, arrange them
on a hot dish, garnish with cut lemon, and
send good brown gravy to table in a tureen.
Time to roast the tongues, an hour and a half.
Probable cost, 4d. to 6d. each. Sufficient, three
or foiu- tongues for a dish.
Sheep's Tongues, Stewed.— Soak three ✪ Sheep's Tongues, Stewed
Page 1777 · 4 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
Sheep's Tongues, Broiled. — Soak three or four sheep's tongues in brine for a couple of hours, and boil them till the skin will peel off. Skin them, split them in halves lengthwise, put them into a stewpan, and pour over them as much stock as will barely cover them. Simmer with them an onion, a carrot, three or four heads of celery, a bunch of parsley, and a few mushrooms. Add pepper and salt if required. When they are quite tender (they will be so in about half an hour), take them up and drain them, boil the gravy quickly for a few minutes, brush the tongues with it, and sprinkle seasoned bread-crumbs thickly over them. Broil over a clear fire, and when one side is done turn them upon the other. Serve on a hot dish : mix the strained juice of half a lemon with the sauce, and pour it over the tongues. Time to broil the tongues, a quarter of an hour. Probable cost, 4d. to 6d. each. Sufficient for three or four persons.
Sheep's Tongues, Broiled (another way). — Soak four tongues in salt and water for two hours, and boil them gently in stock till the skin will peel off easily. Skin them, let them get cold, and split them in halves lengthwise. Make a savoury mixture thus : — Chop six mushrooms, and mix with them three ounces of lean ham cut into dice, a salt-spoonful of grated lemon-rind, a table-spoonful of chopped parsley, a pinch of powdered thyme, and a little salt and cayenne ; a little piece of garlic may be added if liked. Sprinkle this mixture on the inside of the tongues, put them in their original position, cover with oiled papers, and broil over a gentle fire. If the papers are at all unsightly in appearance, remove them. If not, serve the tongues in the papers. Time to broil, a quarter of an hour. Probable cost, tongues, 4d. to 6d. each. Sufficient for three or four persons.
Sheep's Tongues, Cured.— Put fresh tongues into a pickle such as is used for beef and ox-tongues, and let them remain for four days. Take them up, wash them, put them into boiling water, and simmer gently until done enough. Skin them, let them get cold, split them in halves without dividing them, and serve cold for breakfast. Mustard or tartar sauce may be served with them. If there is no beef pickle at hand, wash the tongues, and rub into each one a table-spoonful of salt, a tea-spoonful of sugar, and a teaspoonful of vinegar. Turn and rub them with the pickle every day for four days, then proceed as before. Time to boil the tongues, two hours. Probable cost, 4d. each. Sufficient, one tongue for one person.
Sheep's Tongues, Larded and Boasted. — Soak and boil four tongues as for broiling. Skin them, and lard the upper portion evenly with thin strips of fat bacon. Wrap each tongue separately in a sheet of oiled paper, tie them to a spit, and roast them before a clear fire. When done enough, arrange them on a hot dish, garnish with cut lemon, and send good brown gravy to table in a tureen. Time to roast the tongues, an hour and a half. Probable cost, 4d. to 6d. each. Sufficient, three or four tongues for a dish.
Sheep's Tongues, Stewed.— Soak three
Records on this page
Sheep's Tongues, BroiledSheep's Tongues, CuredSheep's Tongues, Larded and RoastedSheep's Tongues, Stewed