Lamb’s Tongue Salad

Name: Lamb’s Tongue Salad
Yield: 4 servings
Ingredients: six cooked, pickled Lamb’s Tongues; two cooked and sliced potatoes; 1 pinch of salt; 1 pinch of pepper; 2 table-spoonfuls of vinegar; the same quantity of sweet-oil

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.

Lamb’s-Tongue Salad. — Have six cooked, pickled Lamb’s Tongues ; pare neatly, and cut them into very thin slices ; lay them in a dish, adding two cooked and sliced potatoes, 1 pinch of salt, 1 pinch of pepper, 2 table-spoonfuls of vinegar, and the same quantity of sweet-oil

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