Boiled Tongue
From The easiest way in housekeeping and cooking, 1881
The root of the tongue may be chopped fine and seasoned like deviled ham.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 76. The excerpt below is the record exactly as published.
Boiled Tongue. Smoked tongue will be found much better than either fresh or pickled tongues. Soak it over night, after washing it. Put on in cold water
Cook this with the app: pantry check, scaling, and the assistant.