gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Tongue
From Cooking for profit, 1886
Serves 8
Use a mixture of mace, cloves, nutmeg, and cayenne for spices.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 217. The excerpt below is the record exactly as published.
potted tongue and put them together. Or, use potted tongue with plain sliced bread. 639— Potted Tongue. Boil a corned tongue 3 hours, if a beef tongue, or until tender. Dip it in cold water and peel off the skin. Cut up and mince small, then pound it to a i)aste. Melt two large cupfuls of butter and pre- pare a teaspoonful of mixed ground spices, half mace and the rest cloves, nutmeg and cayenne. Add the spices to the tongue, and a little salt besides
Cook this with the app: pantry check, scaling, and the assistant.