Sheep's Tongues (au Gratin)

Ingredients

• as many bits of bread
• some fine forcemeat
• covered with bacon
• toasts, or croutons

Method

1. 1

   Cut bits of bread in the shape of cock's-combs.

2. 2

   Erect a dome of forcemeat in the center of the dish, dress the tongues in the forcemeat, leaving room for the toasts.

3. 3

   Bake in the oven until done, drain grease, and place fried toasts between each tongue.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1776. The excerpt below is the record exactly as published.

Sheep's Tongues (au Gratin). Another way. — Cut as many bits of bread in the shape of cock's-combs as you have tongues. Take some fine forcemeat. Erect a little dome in the centre of the dish, and dress the tongues in the said forcemeat, leaving, how- ever, room enough between to place one of the toasts ; then put the dish into the oven. When the forcemeat and tongues are done, take them out of the oven, and drain all the grease ; they must be covered with bacon in order that they may not get dry (unless a mould may be pro- cured to close hermetically) ; then put the toasts, or croutons

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