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Potted Ox-Tongue
From Modern cookery, in all its branches, 1884
Serves 2
Mixing in some roasted meat can improve texture.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 281. The excerpt below is the record exactly as published.
POTTED OX-TONGUE. Boil tender an unsmoked tongue of good flavour, and the following day cut from it the quantity desired for potting, or take for this purpose the remains of one which has already been served at table Trim off the skin and rind, weigh the meat, mince it very small, then pound it as fine as possible with four ounces of butter to each pound of tongue, a small teaspoonful of mace, half as much of nutmeg and cloves, and a tolerably high seasoning of cayenne. After the spices are well beaten with the meat, taste it, and add more if required. A few ounces of any well-roasted meat mixed with the tongue •will give it firmness, in which it is apt to be deficient. The breasts of turkeys, fowls, partridges, or pheasants, may be used for the purpose with good effect. Tongue, 1 lb. ; butter, 4 oz. ; mace, 1 teaspoonful ; nutmeg and cloves each, £ teaspoonful ; cayenne, 5 to 10 grains
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Cook this with the app: pantry check, scaling, and the assistant.