Bullock's Tongue, Larded (à la Berlin)
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 5s. to 6s.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 273. The excerpt below is the record exactly as published.
Bullock's Tongue, Larded (u la Ber- lin).— Wlit-n tho tongue has boiled for tliiee hours, remove it, but do not throw away the liquor. Peel ott' the skin, lard the tongue with bacon, and put it into a stewpan with a little of the liquor, a few wilver button onions, which have been first fried, a glass of wine, a little sugar, and Hour to thicken
Cook this with the app: pantry check, scaling, and the assistant.