Glazed Lamb's Tongues
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 252. The excerpt below is the record exactly as published.
Glazed Lamb's Tongues. — Put three or four corned Lamb’s Tongues (which should be of a good pink colour) into a saucepan of water and boil for two hours, take them out, skin, and cut them lengthwise in halves. Put them into a pan with a little meat glaze
Cook this with the app: pantry check, scaling, and the assistant.