Sheep's Tongues, Larded and Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four tongues for a dish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Larded and Boasted. — Soak and boil four tongues as for broiling. Skin them, and lard the upper portion evenly with thin strips of fat bacon. Wrap each tongue separately in a sheet of oiled paper
Cook this with the app: pantry check, scaling, and the assistant.