Lingua d'Agnello (Sheeps' Tongues)
From Banquets of the nations, 1911
Serves 5
Serve with macaroni dressed with cheese and Bechamel sauce.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 229. The excerpt below is the record exactly as published.
Lingua d'Agnello. (Sheeps' Tongues.) Braise ten or twelve pickled sheeps' tongues in well- flavoured stock in which you have put a glass of red wine
Cook this with the app: pantry check, scaling, and the assistant.