Baked Tongue
From The Common sense recipe book, 1898
Makes a pretty dish for breakfast or lunch.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 24. The excerpt below is the record exactly as published.
the tongue and skin it as for roasting; trim it neatly, mince two boiled onions, a bunch of parsley; mix with these three tablespoonfuls of fine crumbs seasoned with a drachm of cayenite, and arbladée of mace: and six. cloves pounded; , spread the seasoned crumbs over the tongue, and cover them with bacon cut as thin as possible. Roll up the tongue with the thick part in the middle, put it into a small baking-pan, cover if@with ‘broth! or stock
Cook this with the app: pantry check, scaling, and the assistant.