Sheep's Tongues with Spinach
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 68. The excerpt below is the record exactly as published.
SHEEFS TONGUES WITH SPINACH. Take six fresh sheep^s tongues; blanch them for five minutes, to enable the white skin to be removed ; then trim and put them in a saut^pan with about a pint of broth, a bay-leaf, a little thyme, season with salt and pepper; set the saut6-pan on the fire to the boil, and let simmer until the tongues are well cooked and nicely glazed ; then take them out, cut them lengthways in halves and return them to the saut^-pan. Meantime dish some puree of spinach, previously made for this purpose ; decorate the dish with fried croutons
Cook this with the app: pantry check, scaling, and the assistant.