Sheep’s Tongues, Devilled

Ingredients

• 1 or 2 cooked sheep’s tongues.
• Melted butter.
• Salt.
• Pepper.
• Cayenne.
• Made mustard.
• Lemon juice.
• Browned bread-crumbs.
• Watercress.

Method

1. 1

   Remove the skin from the tongues, cut them in slices about 1 inch in thickness.

2. 2

   Trim these neatly, removing all gristle and any parts that are uneatable.

3. 3

   Spread the slices on a flat plate, season them with pepper, cayenne, salt (if necessary), and a sprinkling of lemon juice.

4. 4

   Allow these to lie for 1 hour, then dip each slice into melted butter with which a little made mustard has been mixed.

5. 5

   Now coat them with fine browned bread-crumbs, lay them on a greased tin and make them thoroughly hot in a moderate oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 624. The excerpt below is the record exactly as published.

Sheep’s Tongues, Devilled 1 or 2 cooked sheep’s tongues. Melted butter. Salt. Pepper. Cayenne. Made mustard. Lemon juice. Browned bread-crumbs. Watercress.

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