Lamb-tongue Salad

Ingredients

• six cooked, pickled lamb's tongues
• two cooked and sliced potatoes
• a pinch of salt
• half a pinch of pepper
• two tablespoonfuls of vinegar
• the same quantity of sweet oil

Method

1. 1

   Pare and cut tongues into thin slices, lay in a dish, adding potatoes, salt, pepper, vinegar, and sweet oil.

2. 2

   Mix well, dress in a bowl, sprinkle with parsley, and decorate with lettuce leaves.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 255. The excerpt below is the record exactly as published.

Lamb-tongue Salad. — Have six cooked, pickled lamb's tongues; pare them neatly, and cut them into very thin slices; lay them in a dish, adding two cooked and sliced potatoes, a pinch of salt, half a pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of sweet oil

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