Sheep's Tongue with Gherkins

Ingredients

• several large gherkins
• four ounces of butter

Method

1. 1

   Peel and quarter the gherkins lengthways, remove the inside kernels, and cut into squares.

2. 2

   Blanch and cool in cold water, then add butter and steam over a brisk fire until the liquor is reduced.

3. 3

   Prepare a béchamel sauce and mix with the gherkins.

4. 4

   Boil the tongues, cut them up, cover with a warm glaze, and serve on the gherkins.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 106. The excerpt below is the record exactly as published.

several large gherkins, quarter them lengthways, take away the inside kernels, and cut the other part into squares ; blanch these, and cool them in cold water ; then pour off, and add four ounces of butter

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