Roasted Tongue
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 23. The excerpt below is the record exactly as published.
a large tongue, cutting away the roots entirely, and put it in cold water over the fire till it boils; then take it out and skin it, cover it with thin slices of bacon, and stick in it a dozen cloves; then roast it before the fire for three hours, bast- ing it well. Send it to table hot, with rich gravy sauce
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