Boiled Ox Tongue
From Practical West African cookery, 1910
The tongue can be eaten hot or cold, but is better cold with a salad.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 49. The excerpt below is the record exactly as published.
Boiled Ox Tongue. (I). 1 tongue. 3 berkono. 1 onion. 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.