Creamed Smoked Tongue
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. L. C. Crawford, Chicago, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 238. The excerpt below is the record exactly as published.
CREAMED SMOKED TONGUE.— Bend the tip of the tongue around and tie it to the root. Put it in cold water and place over the fire. When it comes to a boil, pour off the water, and put it on again in cold water. Boil until tender, or about 2 hrs. Remove the skin, roots and fat. Pour a white sauce over the tongue
Cook this with the app: pantry check, scaling, and the assistant.