Calf’s Tongue, Boiled
From Harper's cook book encyclopædia, 1902
Serves 6
Serve hot or cold.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 442. The excerpt below is the record exactly as published.
Calf’s Tongue, Boiled. —Let two calves’ tongues soak in cold water for one hour. Put them in a soup-kettle with three quarts of cold water, over a brisk fire. As soon as it has come to the boiling-point, skim carefully and season with half a table-spoonful of salt, one salt -spoonful of pepper, three good-sized carrots, three small white turnips, one bouquet of three leeks, four sprigs of parsley, one branch of celery, one bay -leaf, two cloves stuck in one onion, and a very small branch of thyme
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