French Tongue

Ingredients

• Cut 1 lb. of cold boiled tongue into dice
• Make 2 clove garlic in a 'chapon'
• sprinkle over 1/2 teaspoon of celery seed
• 1 onion, grated
• 2 tablespoons of tarragon vinegar
• add, mixed, 1/2 cup of chopped nuts
• mix the whole with 1/2 pt. of mayonnaise dressing

Method

1. 1

   Cut the cold boiled tongue into dice.

2. 2

   Make 2 cloves of garlic in a 'chapon', put this in the bottom of a bowl; add the tongue, sprinkle with celery seed, grated onion, and tarragon vinegar.

3. 3

   Cover the bowl and stand aside overnight.

4. 4

   The next morning, lift the tongue carefully from the garlic, add mixed chopped nuts, and mix with mayonnaise dressing.

5. 5

   Serve in little nests of lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

FRENCH TONGUE.— Cut 1 lb. of cold boiled tongue into dice. Make 2 clove garlic in a "chapon," put this in the bottom of a bowl; put in the tongue, sprinkle over Y-z teaspoon of celery seed, 1 onion, grated, and 2 tablespoons of tarragon vinegar. Cover the bowl and stand aside over night. Next morning, lift the tongue carefully from tihe garlic, add, mixed, Yz cup of chopped nuts, and mix the whole with ^ pt. of mayonnaise dressing.

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