Mutton Tongues

Ingredients

• half a dozen sheep's tongues
• a glassful of white wine
• half a pint of small onions
• a tea-spoonful of mixed spice
• a small bit of garlic
• some button mushrooms
• some pepper
• some salt

Method

1. 1

   Boil tongues in stock, split them, and place in a stewpan with stock, wine, onions, garlic, mushrooms, and spices.

2. 2

   Serve with puree of onions or turnips.

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 tongues may be cooked in the same manner, and served on the same dish, aiTanged alternately. Time, two to three hours to stew. Mutton Tea (Invalid Cookery).— To a pound and a half of lean juicy mutton, cut into small dice and without bone, allow one pint of water ; put it into a saucepan, and pour the water cold on it. Infuse this by the side of the flre for half an hour, then boil, add a little salt, and remove the scum. Simmer gently for another half hour, and let it settle ; then strain. MUT ( 452) WAP keeping back the sediment. If to be re-warmcd set the basin in boiling water. Probable cost of mutton, Is. per pound. Mutton Tongues. — Boil in good stock broth, having first blanched them, half a dozen sheep's tongues until the skin may be taken off easily, then split them nearly thi'ough without separating them. Put them into a stewpan with a little of the stock, a glassful of white wine, half a pint of small onions previously fried in butter, a little shred shallot, or if liked a small bit of garlic, and some button mushrooms, with a tea-spoonful of mixed spice, and some pepper

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