Sheep's Tongues, Broiled

Ingredients

• three or four sheep's tongues
• as much stock as will barely cover them
• an onion
• a carrot
• three or four heads of celery
• a bunch of parsley
• a few mushrooms
• juice of half a lemon
• seasoned bread-crumbs thickly over them

Method

1. 1

   Soak tongues in brine for 2 hours, boil until skin peels off.

2. 2

   Skin, split, and simmer with stock and vegetables until tender.

3. 3

   Drain, brush with gravy, sprinkle with bread-crumbs, and broil.

4. 4

   Serve with lemon juice mixed into the sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1777. The excerpt below is the record exactly as published.

Sheep's Tongues, Broiled. — Soak three or four sheep's tongiies in brine for a couple of hours, and boil them till the skin will peel off. Skin them, split them in halves lengthwise, put them into a stewpan, and pour over them as much stock as will barely cover them. Simmer with them an onion, a carrot, three or four heads of celery, a bunch of parsley, and a few mushrooms. Add pepper and salt if required. When they are quite tender (they will be so in about half an hour), take them up and drain them, boil the gravy quickly for a few minutes, brush the tongues with it, and sprinkle seasoned bread-crumbs thickly over them. Broil over a clear fire, and when one side is done tui'n them upon the other. Serve on a hot dish : mix the strained juice of half a lemon

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