Sheep's Tongues, Braised

Ingredients

• Wash, dredge with salt and flour, and brown in salt pork fat
• add 1 sprig of parsley
• with 1 or 2 minced onions

Method

1. 1

   Wash, dredge the sheep's tongues with salt and flour, and brown in salt pork fat with minced onions.

2. 2

   Put them in a pan with water or stock to half cover; add parsley, a little salt, and pepper; cover and cook for 2 hours or until tender.

3. 3

   Remove the skin and trim neatly at the roots.

4. 4

   Place a mound of spinach in the center of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 239. The excerpt below is the record exactly as published.

SHEEP'S TONGUES, BRAISED.— Wash, dredge with salt and flour, and brown in salt pork fat, with 1 or 2 minced onions. Put them in a pan with water or stock to half cover; add 1 sprig of parsley

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