Braised Sheeps' Tongues

Ingredients

• Sheeps' tongues 2 or 3
• Sheeps' brains i set
• Parsley (chopped finely)... i teaspoonful
• Cream i tablespoonful
• Lemon juice.
• Bread crumbs.
• Tomato sauce or brown sauce.
• A little glaze.

Method

1. 1

   Soak tongues in salt water for twelve hours, then blanch.

2. 2

   In a stewpan, layer sliced carrot, turnip, onion, celery, herbs, and tongues.

3. 3

   Add bacon and stock, braise gently for three hours until tender.

4. 4

   Skin and slice tongues, reheat with glaze, and serve on mashed potatoes with puree or vegetables and sauce.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 28. The excerpt below is the record exactly as published.

raised. Sheeps' tongues 2 or 3. Sheeps' brains i set. Parsley (chopped finely)... i teaspoonful. Cream i tablespoonful. Lemon juice. Bread crumbs. Tomato sauce or brown sauce. A little glaze.

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