Codfish Tongues

Ingredients

• a dozen or more codfish tongues
• a tablespoonful of salt
• a sliced onion
• half a lemon, sliced
• milk
• sifted bread-crumbs
• hot butter

Method

1. 1

   Wash a dozen or more; put them over the fire in cold water, a tablespoonful of salt, a sliced onion, and half a lemon, sliced.

2. 2

   Let them come to a boil quickly; when they have boiled one minute, set them away to cool in an earthenware dish in the water they were boiled in.

3. 3

   When cool dip them in milk, roll them in sifted bread-crumbs, then fry them in hot butter till they are a delicate brown, turning them as they brown.

4. 4

   Serve them with tomato or other piquant sauce.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.

codfish tongues are imknown, but they are a great delicacy. Wash a dozen or more; put them over the fire in cold water, a table- spoonful of salt, a sliced onion, and half a lemon, sliced. Let them come to a boil quickly ; when they have boiled one min- ute, set them away to cool in an earthen- ware dish in the water they were boiled in. When cool dip them in milk, roll them in sifted bread-crumbs, then fry them in hot butter

Cook this with the app: pantry check, scaling, and the assistant.