Beef Tongues (Boiled)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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 Recipes for the million (1891), page 17. The excerpt below is the record exactly as published.
BEEF TONGUES (BOILED). — Dress the tongues directly they are taken from the pickle, or if they have remained there long throw them into cold water for three or four hours until they are soft ; then bring them gently to a boil, and simmer until tender. Remove the scum as it rises, and when they are half done throw in a good-sized bunch of sweet herbs. Time, about five hours
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