Ox Tongue, Fresh, Boiled
From Cassell's dictionary of cookery, 1892
Serves 8
Time: 3 hours. Serves 8-9.
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 1055. The excerpt below is the record exactly as published.
Ox Tongue, Fresh, Boiled.— Soak a fresh ox tongue for an hour or more. Trim it neatly, and put it into a large stewpan with plenty of cold water, a bunch of savoury herbs, an onion stuck with three cloves, half a dozen peppercorns, and a table-spoonful of salt
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