Potted Tongue

Ingredients

• the remnants of the collared tongue
• dissolved fresh butter
• pepper and cayenne, salt, if required, mustard, and very little grated nutmeg

Method

1. 1

   Trim and scrape any dark portions from the tongue.

2. 2

   Cut into thin slices and chop small, then pound in a mortar until smooth.

3. 3

   While pounding, add seasoning and dissolved butter to make it mellow.

4. 4

   Press into a small potting jar and cover with dissolved butter.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 267. The excerpt below is the record exactly as published.

the remnants of the collared tongue make Potted Tongue for breakfast to-morrow. Take all that remains of the tongue, trim away and scrape off any dark unsightly portions. Cut the rest into thin slices and chop it small, then pound it in a mortar till quite smooth. Whilst pounding keep adding the flavouring ingredients, pepper and cayenne, salt, if required, mustard, and very little grated nutmeg, with dissolved fresh butter

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