dairy-freenut-freeegg-freesoy-free
Bullock's Tongue, Miroton of
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 1s. 2d. per pound.
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
Nutrition per serving
1024Calories
69 gProtein
17 gCarbs
73 gFat
Full nutrition (33 nutrients)
Calories1024 kcal
Protein69 g
Carbohydrates17 g
Fiber0 g
Sugars0 g
Total Fat73 g
Saturated Fat32 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.2 g
Cholesterol398 mg
Sodium460 mg
Potassium1451 mg
Calcium36 mg
Iron14 mg
Magnesium75 mg
Phosphorus613 mg
Zinc13 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B61.4 mg
Vitamin B1217 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate32 mcg
Choline3.4 mg
Caffeine0 mg
Water295 g
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, Miroton of.— Fry some slices of onion, shallot, chives, and parsley, in butter ; they should be cut small, and fried a pale brown. Add a little Hour, mixed with a little good gravy, or jelly, and stir till thickish ; then lay in sUces of ox tongue, seasoned with spice and salt, and simmer for fifteen minutes. Pound some capers and an anchovy, with a little -sinegar
Cook this with the app: pantry check, scaling, and the assistant.