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Bullock's Tongue, with Piquante Sauce
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost of a tongue, 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, with Piquante Sauce. — Many people forget, or do not, perhaps, know, that an ox tongue may be served in many different ways besides cold boiled. The following makes a handsome dish, and where people are accustomed to continental cookery will be sure to be ap- preciated:— Wash a fine tongue in cold and then throw it into boiling water. Let it boil for half an hour; take it out, drain, and put it into a clean pan covered with cold water. Simmer it for two hours, then add two or three carrots, turnips, a bunch of celery, and sweet herbs ; simmer another hour, remove the tongue and skin it. Next, get a stewpan, and put into it some small onions, two bay-leaves, a few cloves, pepper- corns, a sprig of thj-mo, a slice of ham, and a scraped carrot, -n-ith about a quart of the liquor
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