Chicken and Tongue with Cauliflowers
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
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 368. The excerpt below is the record exactly as published.
hicken and Tongue with Caidi- fiowers (a handsome supper dish). — Boil a tongue and two chickens according to the direc- tions given for both. Brush the tongue over w-ith glaze, place it in the middle of a large dish, and put a chicken on each side of it. Cover the birds with white sauce, and garnish the dish with small caidiflowers or brussels sprouts. Servo hot. If preferred, celery may be boiled, and substituted for the cauliflowers, or the chickens and tongue may be served sold, and the dish gamishod -with cut lemon and l^arsley
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