Peep Tongue, Terrapin Style

Ingredients

• Put a salted beef tongue
• sufficient water to cover
• add onion cut in slices
• a little mace
• browned flour
• three finely-chopped hard-boiled eggs
• one wineglassful of sherry

Method

1. 1

   Put a salted beef tongue into a pan of cold water, bring to a boil at once, then let simmer until tender — usually three hours.

2. 2

   Remove it, drain, cut in halves lengthwise, trim off all fat and bristle, stick a few cloves in, put pieces into another saucepan with sufficient water to cover, add onion, a little mace and browned flour; boil for a few minutes, and put in three finely-chopped hard-boiled eggs; remove the pan from the fire, pour in one wineglassful of sherry, turn the whole out on a dish and serve very hot, with a garnish of hard-boiled eggs cut in slices.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 35. The excerpt below is the record exactly as published.

PEEP TONGUE, terrapin styee. Put a salted beef tongue into a pan of cold water, bring to a boil at once, then let simmer until tender — usually three hours. Remove it, drain, cut in halves lengthwise, trim off all fat and bristle, stick a few cloves in, put pieces into another saucepan with sufficient water to cover, add onion cut in slices, a little mace and browned flour ; boil for a few min- utes, and put in three finely-chopped hard-boiled eggs ; re- move the pan from the fire, pour in one wineglassful of sherry

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