Pickled Lamb’s Tongues

Ingredients

• six or eight Lamb’s Tongues
• the juice of half a lemon
• sufficient hot spiced vinegar to cover

Method

1. 1

   Boil the tongues in salted water with lemon juice until tender.

2. 2

   Drain, place in a jar, and cover with hot spiced vinegar.

3. 3

   Let sit for several days.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 252. The excerpt below is the record exactly as published.

pickled Lamb’s Tongues ; pare neatly, and cut them into very thin slices ; lay them in a dish, adding two cooked and sliced potatoes, 1 pinch of salt, 1 pinch of pepper, 2 table-spoonfuls of vinegar, and the same quantity of sweet-oil. Mix the whole well together, then dress it in a bowl, sprinkle over a little chopped parsley, decorate with a few small lettuce- leaves, and send to table. Pickled Lamb’s Tongues. — Put six or eight Lamb’s Tongues into a saucepan with sufficient salted water to cover, add the juice of half a lemon, and boil until they are tender ; they should take about two hours. Take out, drain, put them into a jar, pour over sufficient hot spiced vinegar to cover

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