Croute of Tongue

Name: Croute of Tongue
Ingredients: one teaspoonful of good brown sauce; a little butter; the onion; the ham; the mushrooms

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 55. The excerpt below is the record exactly as published.

a little butter with the onion. Then add the ham and mushrooms. Season and bind all together with one teaspoonful of good brown sauce. Pile on croutes of fried bread and serve very hot. Bone and skin one cooked Finnan haddock, six pieces of lax, six capers, one teaspoonful of anchovy essence, one ounce of butter, a little cayenne ¥ CROUTES OF TONGU

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