Tongues, Roots of.— As the roots of a
tongue generally have an imsightly appearance,
they may be trimmed oif, and either potted
according to the directions given above, or
made into pea soup as follows : — Put the trim-
mings of the tongue into a stewpan with some
roast beef bones or fresh bones, a quart of spht
peas (which have been soaked for six or eight
hours in cold water), and three quarts of the
liquor in which meat has been boiled. Failing
this, use cold water. Add two or three onions,
a sprig of thjTne or marjoram, a bimch of
parslej', a bay-leaf, and five or six outer sticks
of celery. Let the liquor boil, skim carefull)',
and afterwards simmer gently until the peas arc
tender, stirring frequently to keep them from
sticking to the bottom. Press the whole through
a sieve, working it with the back of a wooden
spoon, put it back into the pan, and let it boil
again for about a quarter of an hour ; add salt
i and pepper, and it will be ready for serving.
Care must be taken that the peas are not put
into salted liquor, or they will not easily be-
come tender. Time to simmer the peas and
the meat, about three hours, according to the
quality of the peas. Probable cost, exclusive
of the roots, 3d. a quart. Sufficient for eight or
ten persons.
Tongues, Sheep's. — Wash half a dozen
sheep's tongues, put them into a saucepan with
as much boiling stock✪ Tongues, Sheep's as wiU cover them, and
let them simmer gently until tender. Take off
the skin, and trim the tongues in halves. Dish
them in a circle, the roots in the centre, and
pour into the centre mashed turnips, green peas,
or a little onion sauce. Time to simmer, one
hour or more. Probable cost, about 4d. each.
Sufficient for five or six persons.
Tongues, Sheep's, Salted.— Wash half
a dozen sheep's tongues, and rub into each one
a tea-spoonful of moist sugar, a table-spoonful
of salt, and a few di'ops of strong vinegar or
lemon- juice. Let them lie for five days. Put
them into a saucepan with as much boiling
water as will cover them✪ Sheep's Tongues. Let them boil, then
tlraw the saucepan to the side of the fire, and
simmer them gently until tender. Take off the
skin, trim the root neatly, and split the tongues
in halves. Arrange them in a circle round
a dish, and garnish with parsley. Time to sim-
mer, about an horn-. Probable cost, 4d. each.
Sufficient for a breakfast or supper dish.
Tottenhara Muffins. — Beat three eggs
till they are lightly frothed, and stir them into
a quart of flour properly salted. Add as much
lukewarm milk as will make a thick batter, and
stir in a table-spoonful of clarified butter and a
quarter of a pint of good fresh yeast✪ Tottenham Muffins. Cover
the bowl containing the dough, and let it re-
main in a warm place till it is lightly risen.
Take it out by spoonfuls, and drop it on a
floured board. Let these remain for a quarter
of an hour, then put them into muffin hoops
and bake them. When one side is slightly
brown turn them upon the other. Time to
rise, about an hour. Probable cost, ^d. each.
Sufficient, one or two for each person.
Page 2018 · 3 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
Tongues, Roots of.— As the roots of a tongue generally have an unsightly appearance, they may be trimmed oif, and either potted according to the directions given above, or made into pea soup as follows : — Put the trimmings of the tongue into a stewpan with some roast beef bones or fresh bones, a quart of spht peas (which have been soaked for six or eight hours in cold water), and three quarts of the liquor in which meat has been boiled. Failing this, use cold water. Add two or three onions, a sprig of thjTne or marjoram, a bimch of parslej', a bay-leaf, and five or six outer sticks of celery. Let the liquor boil, skim carefull)', and afterwards simmer gently until the peas arc tender, stirring frequently to keep them from sticking to the bottom. Press the whole through a sieve, working it with the back of a wooden spoon, put it back into the pan, and let it boil again for about a quarter of an hour ; add salt i and pepper, and it will be ready for serving. Care must be taken that the peas are not put into salted liquor, or they will not easily become tender. Time to simmer the peas and the meat, about three hours, according to the quality of the peas. Probable cost, exclusive of the roots, 3d. a quart. Sufficient for eight or ten persons.
Tongues, Sheep's. — Wash half a dozen sheep's tongues, put them into a saucepan with as much boiling stock as wiU cover them, and let them simmer gently until tender. Take off the skin, and trim the tongues in halves. Dish them in a circle, the roots in the centre, and
pour into the centre mashed turnips, green peas, or a little onion sauce. Time to simmer, one hour or more. Probable cost, about 4d. each. Sufficient for five or six persons.
Tongues, Sheep's, Salted.— Wash half a dozen sheep's tongues, and rub into each one a tea-spoonful of moist sugar, a table-spoonful of salt, and a few di'ops of strong vinegar or lemon- juice. Let them lie for five days. Put them into a saucepan with as much boiling water as will cover them. Let them boil, then tlraw the saucepan to the side of the fire, and simmer them gently until tender. Take off the skin, trim the root neatly, and split the tongues in halves. Arrange them in a circle round a dish, and garnish with parsley. Time to simmer, about an hour. Probable cost, 4d. each. Sufficient for a breakfast or supper dish.
Tottenhara Muffins. — Beat three eggs till they are lightly frothed, and stir them into a quart of flour properly salted. Add as much lukewarm milk as will make a thick batter, and stir in a table-spoonful of clarified butter and a quarter of a pint of good fresh yeast. Cover the bowl containing the dough, and let it remain in a warm place till it is lightly risen. Take it out by spoonfuls, and drop it on a floured board. Let these remain for a quarter of an hour, then put them into muffin hoops and bake them. When one side is slightly brown turn them upon the other. Time to rise, about an hour. Probable cost, ^d. each. Sufficient, one or two for each person.
Records on this page
Tongues, Sheep'sSheep's TonguesTottenham Muffins