Sheep's Tongues with Cabbage Lettuces
From Cassell's dictionary of cookery, 1892
Serves 6
Can also serve tongues cut in halves with lettuces.
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 1778. The excerpt below is the record exactly as published.
Sheep's Tongues with Cabbage Lettuces. — The tongues are first of aU to be braized. Take a dozen and a half of good cabbage-lettuces, wash them very clean, and blanch them. When they are cold, and you have squeezed all the water out of them, open them in two, take off the stalks, powder a little salt and pepper over them ; then shut them, and give them a good form ; place them in a stewpan, surrounded with layers of bacon ; moisten them with a httle braize
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