Boiled Tongue
From Miss Corson's practical American cookery and household management, 1885
Serves 6
For cold serving, return to boiling liquor to cool.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 187. The excerpt below is the record exactly as published.
BOILED TONGUE. Wash a pickled tongue, put it into enough cold water to cover it, and let it soak over night ; the next morning wash it, put it over the fire in enough fresh cold water to cover it, and boil it gently until it is very tender ; then remove the skin, and serve the tongue hot, with any sharp sauce
Cook this with the app: pantry check, scaling, and the assistant.