Pickled Pig’s Tongue a la Alexander
From The Swedish, French, American cook book, 1918
Serves 8
Serve with green peas and cream sauce or cold with vinaigrette sauce.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 258. The excerpt below is the record exactly as published.
Pickled Pig’s Tongue a la Alexander Langue de Pore, marinee, £ la Alexander Place a number of well-washed pigs’ tongues in a saucepan, cover with boiling water, add some salt and pepper to taste, bay leaves, and whole peppers. Boil until quite tender; leave in the juice until cold. When cold, take out; remove the skin, trim them neatly, and put them in glass or earthen jars. Have ready some nice cider vinegar; to about eight to ten tongues take one quart vinegar and one pint water; put on stove with five bay leaves, two tablespoons sugar, some whole peppers, and cloves; boil this for a few minutes. Slice two onions in thin slices
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