Sheep's Tongues, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for four or five persons.
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, Stewed.— Soak three sheep's tongues in salt :ui(l water for two hours, boil them in stock till tlie skin will peel off easily, and skin them. Let them get cold, then cut them into slices the third of an inch thick. Take half a pint of thick brown sauce nicely seasoned and flavoured. Dip the shces into this, and arrange them in a circle on a dish. Sprinkle finely-grated bread-crumbs thickly over them, pour a little oiled butter
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