POTTED OX-TONGUE
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.
POTTED OX-TONGITE Boil a fresh tongue ; skin, clean, and re- move the bones ; when cold mince very fine, and add 4 ounces of butter to each pound of tongue, some mace, nutmeg, cloves, paprika, salt, and a little black pepper
Cook this with the app: pantry check, scaling, and the assistant.