sheep's tongues in salt :ui(l water for two hours,
boil them in stock till tlie skin will peel off
easily, and skin them. Let them get cold,
then cut them into slices the third of an inch
thick. Take half a pint of thick brown sauce
nicely seasoned and flavoured. Dip the shces
into this, and arrange them in a circle on a
dish. Sprinkle finely-grated bread-crumbs
thickly over them, pour a little oiled butter✪ Sheep's Tongues, Stewed
upon them, and brown them in the «vcn or
before the fire. Pour the sauce into the centre
of the circle, and garnish the dish with toasted
sippets. If brown gravy is not at hand, it may
be made as follows : — Put half a pint of stock
made from bones into a saucepan with a mode-
rate-sized onion or two shallots, a scraped
carrot, a bunch of parsley, a clove, and three
or four outer sticks of celery. Simmer all
gently together for an hour. Strain the gravy,
add pepper and salt if required, thicken it with
a little brown thickening, stir a glass of port
into it, and it will be ready for use. Time to
boil the tongues, two hours. Probable cost,
4d. to 6d. each. Sufficient for four or five
persons.
Sheep's Tongues with Cabbage
Lettuces. — The tongues are first of aU to be
braized. Take a dozen and a half of good
cabbage-lettuces, wash them very clean, and
blanch them. When they are cold, and you
have squeezed all the water out of them, open
them in two, take off the stalks, powder a
little salt and pepper over them ; then shut
them, and give them a good form ; place them
in a stewpan, surrounded with layers of bacon ;
moisten them with a httle braize✪ Sheep's Tongues with Cabbage Lettuces, or anything-
to give them a good taste ; otherwise take the
pst-top, with a little broth and salt. When
the lettuces are quite done, drain them, and
squeeze them in a cloth to extract the grease.
Dish them in rosettes, first a tongue, then a
lettuce, and so on successively. Put a large
tongue in the centre to improve the look of
the rosette. Another time cut the tongues in
two, and dish them miroton way — that is, one
haK of a tongue, and lettuce, alternately. In
this case, put a jardiniere in the centre, and
cover both the tongues and the lettuce with
Spanish sauce. — Ude.
Sheep's Tongues, with Turnips.
— Take eight tongues of an equal size ; let
them disgorge in a little water and flour, and
next blanch them. When thoroughly blanched,
put them in a stewpan to braize. In case
you should have a braize of beef, or of mutton,
or any others, they vdU all equally answer the
purpose for sheei^'s tongues ; when they are
done, peel them, and cut them in two. Dish
them miroton way, and cover with the sauce
of the haricot, the turnips of course being put
in the middle. It is customary in French
cookery to call anj-thing made with turnips
haricot.
Sheep's Trotters, or Sheep's Feet.
— Sheep's trotters may generally be obtained
at the tripe shops cleaned and partially boiled.
When it is necessary to clean them at home,
remove the wool from the hoofs, singe away
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Page 1778 · 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
sheep's tongues in salt and water for two hours, boil them in stock till the skin will peel off easily, and skin them. Let them get cold, then cut them into slices the third of an inch thick. Take half a pint of thick brown sauce nicely seasoned and flavoured. Dip the slices into this, and arrange them in a circle on a dish. Sprinkle finely-grated bread-crumbs thickly over them, pour a little oiled butter upon them, and brown them in the oven or before the fire. Pour the sauce into the centre of the circle, and garnish the dish with toasted sippets. If brown gravy is not at hand, it may be made as follows : — Put half a pint of stock made from bones into a saucepan with a moderate-sized onion or two shallots, a scraped carrot, a bunch of parsley, a clove, and three or four outer sticks of celery. Simmer all gently together for an hour. Strain the gravy, add pepper and salt if required, thicken it with a little brown thickening, stir a glass of port into it, and it will be ready for use. Time to boil the tongues, two hours. Probable cost, 4d. to 6d. each. Sufficient for four or five persons.
Sheep's Tongues with Cabbage
Lettuces. — The tongues are first of aU to be braized. Take a dozen and a half of good cabbage-lettuces, wash them very clean, and blanch them. When they are cold, and you have squeezed all the water out of them, open them in two, take off the stalks, powder a little salt and pepper over them ; then shut them, and give them a good form ; place them in a stewpan, surrounded with layers of bacon ; moisten them with a little braize, or anythingto give them a good taste ; otherwise take the pot-top, with a little broth and salt. When the lettuces are quite done, drain them, and squeeze them in a cloth to extract the grease. Dish them in rosettes, first a tongue, then a lettuce, and so on successively. Put a large tongue in the centre to improve the look of the rosette. Another time cut the tongues in two, and dish them miroton way — that is, one haK of a tongue, and lettuce, alternately. In this case, put a jardiniere in the centre, and cover both the tongues and the lettuce with Spanish sauce. — Ude.
Sheep's Tongues, with Turnips.
— Take eight tongues of an equal size ; let them disgorge in a little water and flour, and next blanch them. When thoroughly blanched, put them in a stewpan to braize. In case you should have a braize of beef, or of mutton, or any others, they will all equally answer the purpose for sheei^'s tongues ; when they are done, peel them, and cut them in two. Dish them miroton way, and cover with the sauce of the haricot, the turnips of course being put in the middle. It is customary in French cookery to call anything made with turnips haricot.
Sheep's Trotters, or Sheep's Feet.
— Sheep's trotters may generally be obtained at the tripe shops cleaned and partially boiled. When it is necessary to clean them at home, remove the wool from the hoofs, singe away
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Records on this page
Sheep's Tongues, StewedSheep's Tongues with Cabbage Lettuces