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Mutton Tails
From Cassell's dictionary of cookery, 1892
Serves 2
Mutton tongues can be cooked similarly.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 983. The excerpt below is the record exactly as published.
Mutton Tails.— Cut them into halves and boil, or rather stew, until tender, in broth or water, skimming the surface free of all fat, &c. ; add salt, an onion or two stuck with cloves, a bunch of parsley, and a few fine herbs. When tender, take them out, drain, and dip them, but they should be first scored, into dis- solved butter; cover with nicely-seasoned bread- crumbs, and when these have dried poirr more dissolved butter over, and again cover with the crumbs, and brown with a salamander ; thicken the gravy, add a little lemon-juice
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