Baked Beef Tongue with Bacon in Paper
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 266. The excerpt below is the record exactly as published.
Baked Beef Tongue with Bacon in Paper Langue au Lard, en papillote Cook a fresh tongue [see recipe: Boiled Fresh Tongue aux Petits Pois]. When done, slice and cook [see recipe: Fresh Tongue with Parmesan a la Roosevelt], Roll a slice of tongue with a slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.