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Jellied Tongue
From The white ribbon cook book, 1894
Serves 3
Garnish with lettuce leaves, nasturtium flowers, or celery.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 30. The excerpt below is the record exactly as published.
Jellied Tongue — Boil until done one large beef's tongue, saving a pint of the liquor; 66 White Ribbon Cook Book. remove the skin, allow it to get perfectly cold and slice as for the table. In half a pint of water dissolve thoroughly two ounces of gelatine; care- fully take from a teacupful of browned veal gravy all the grease, stir in a small tablespoon- ful of sugar, one tablespoonful of burned sugar to color the jelly, and three tablespoonfuls of vinegar, then the liquor in which the tongue was boiled; mix in well the dissolved gelatine, then a pint of boiling water
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