Ox Tongue, Potted

Ingredients

• the remains of a boiled pickled tongue
• a small quantity of roasted meat or poultry
• six ounces of fresh butter
• a heaped tea-spoonful of powdered mace
• a pinch of cayenne
• half a tea-spoonful of pounded cloves
• half a nutmeg, grated
• every pound and a half of meat

Method

1. 1

   Cut off the skin and hard parts of the tongue.

2. 2

   Weigh the meat, mince finely, and pound it with butter, mace, cayenne, cloves, and nutmeg.

3. 3

   Mix thoroughly, press into jars, and cover with clarified butter.

4. 4

   Keep in a cool place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1056. The excerpt below is the record exactly as published.

Ox Tongue, Potted. — Take the remains of a boiled pickled tongue, and a small quantity of roasted meat or poultry, as tongue potted alone is a little too soft. Cut off the skin and hard parts. Weigh the meat, mince finely, and pound it in a mortar, with six ounces of fresh butter, a heaped tea-spoonful of powdered mace, a pinch of cayenne, half a tea-spoonful of pounded cloves, and half a nutmeg, grated, to everj' pound and a half of meat

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