Sheep’s Tongues with Spaghetti

Ingredients

• 4 sheep’s tongues
• Stock
• 1 oz. butter
• | oz. flour
• 1 table-sp. sherry
• ½ lb. spaghetti

Method

1. 1

   If uncooked, soak the tongues in salt and water for two or three hours, then rinse.

2. 2

   Put them into a stewpan with enough well-flavoured stock to cover them, and simmer slowly about two hours or until tender.

3. 3

   If partially cooked, they will not require soaking, and from 0.5 to 1 hour will be sufficient to cook them.

4. 4

   Remove the skin, trim the roots, and cut each tongue in three lengthwise.

5. 5

   Make a sauce with the butter, flour, and stock.

6. 6

   Heat the butter until it turns brown, add the flour and brown that also, then pour in about 0.5 pint of the stock in which the tongues were stewed, and stir until boiling.

7. 7

   Reheat the slices of tongue in the sauce, adding the sherry and seasoning to taste.

8. 8

   Serve very hot with a border of well-cooked spaghetti round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 370. The excerpt below is the record exactly as published.

Sheep’s Tongues with Spaghetti 4 sheep’s tongues. Stock. Seasoning. 1 oz. butter. | oz. flour. 1 table-sp. sherry. £ lb. spaghetti.

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