Blanched Cod’s Tongues
From The encyclopædia of practical cookery, 1890
Serves 2
These can be used in various dishes.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 435. The excerpt below is the record exactly as published.
Blanched Cod’s Tongues. - Well wash eighteen fresh Cod’s tongues in cold water ; then drain them, place in a saucepan on the hot stove, cover with fresh water, season with a handful of salt, six cloves, twelve whole peppers, one sliced onion, a bouquet garni, and half a sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.