Boiled Tongue
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can be served cold with a glaze and garnished with parsley.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 30. The excerpt below is the record exactly as published.
BOILED TONGUE. One tongue, » bnnoh of savory herbs, water. la choosing a tongue, ascertain iow long it has been dried or pickled, and select one with a smooth &Mn, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for twelve hoars previous to cooking it ; if, however, it is fresh from the pickle, two or three hoars will be sufficient for it to remain in soak. Put, the tongue into a stewpan with plenty of cold water and a bunch of savory herbs
Cook this with the app: pantry check, scaling, and the assistant.