Beef Tongue (as cooked in France)
From With a saucepan over the sea, 1902
Serves 6
A traditional French dish.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 37. The excerpt below is the record exactly as published.
BEEF TONGUE (as cooked in France). Parboil and skin a tongue. Add one pint of white broth, parsley, thyme, a clove, i onion, i carrot, and a turnip. Cook for 2 hours. Cool it, and slice it in 12 pieces, across. Arrange in the original shape with a forcemeat between, of 4 ounces bread
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