Sheep's Tongues in Aspic

Ingredients

• 6 sheeps' tongues
• rac{1}{2} teaspoonful Liebig's Meat Extract
• 1 onion
• 1 oz. gelatine
• 1 quart water
• 1 gill Tarragon vinegar
• 2 tablespoonsful salt

Method

1. 1

   Scald the tongues and scrape them.

2. 2

   Put them on to boil with 1 quart water, onions, soup herbs, spice, and salt, and boil till very tender.

3. 3

   Then remove the hard skin and cut in half lengthwise.

4. 4

   Skim the fat off the broth, which should be reduced to about 1 pint, and add the Meat Extract, gelatine, and Tarragon vinegar.

5. 5

   Clear with 2 whites of eggs, strain through a cloth, and pour over the sheeps' tongues, placed in gloss dishes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 47. The excerpt below is the record exactly as published.

, Onion or Sardellen Sauce. Hammelznngen in Aspic. (Shbbps* Tongues in Aspic.) For 6 Persons. Time of Preparation : 3 hours. 6 sheeps' tongues. ' ^ teaspoooful Liebig's Meat Extract. I onion. Soup herbs. i oz. gelatine. I quart water. 1 gill Tarragon vinegar. Spice. 2 whites of eggs. 2 tablespoonsful salt

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