Cutlet of Smoked Tongue au Gratin
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
A large tongue should yield about 10 cutlets.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 93. The excerpt below is the record exactly as published.
Cutlet of Smoked Tongue au Gratin Cdtelette de Langue fumee au Gratin Put a smoked tongue in cold water over the fire and let it come to a boil; reduce the fire and let it cook very slowly from three to three and a half hours. When cooked leave in the juice until it be¬ gins to get cold; then skin the tongue and cut it in thick slices on a bias starting at the head part of the tongue. A large tongue ought to make ten good cutlets; trim them around and make them all in uniform size. In the meantime, put a cup and a half of rice
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Cook this with the app: pantry check, scaling, and the assistant.