Boiled Lamb’s Tongues

Ingredients

• half-a-dozen Lamb’s Tongues
• the juice of half a lemon
• 2 table-spoonfuls of vinegar
• 1 table-spoonful of the best mustard
• 2 table-spoonfuls of Harvey sauce
• 1 table-spoonful of chilli vinegar
• 1 table-spoonful of shallot vinegar
• 1 wine-glassful of claret

Method

1. 1

   Put the tongues into a saucepan with salted water and the juice of half a lemon.

2. 2

   Boil until tender, then drain.

3. 3

   Serve hot or cold with tartar sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 252. The excerpt below is the record exactly as published.

Boiled Lamb’s Tongues. — (1) Put half-a-dozen or so Lamb’s Tongues into a saucepan with sufficient salted water to cover and add the juice of half a lemon. Set the saucepan on the fire and boil the tongues well until tender; put them on a dish when drained, and serve either hot or cold ; if the latter, tartar sauce should accompany them. (2) Put the tongues in a saucepan with jdenty of salted water and 2 table-spoonfuls of vinegar, and boil. When quite tender, drain the tongues and leave till cold. Meanwhile prepare the following sauce: Put 1 table- spoonful of the best mustard in a basin, mix in with it 2 table-spoonfuls of Harvey sauce, 1 table-spoonful of chilli vinegar, 1 table-spoonful of shallot vinegar, and l wine- glassful of claret

Cook this with the app: pantry check, scaling, and the assistant.