Spanish Tongue

Ingredients

• one pound of sweet red peppers
• one teaspoonful of onion juice
• one pound of ripe olives
• a pinch of salt
• two tablespoonfuls (or less) of vinegar

Method

1. 1

   Boil a fresh tongue and when cold cut in thin slices.

2. 2

   Boil sweet red peppers with a pinch of salt until tender, drain, remove skin, and rub through a colander.

3. 3

   Add salt, onion juice, and fry in lard for five minutes.

4. 4

   When cold, mix with vinegar and ripe olives, pour over the tongue, and serve.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 11. The excerpt below is the record exactly as published.

SPANISH TONGUE — Boil a fresh tongue and when cold cut in thin slices. Take one pound of sweet red peppers and boil with a pinch of salt. When tender drain, remove the skin and rub through a colander. Add some salt, one teaspoonful of onion juice, and fry in lard five minutes. When cold mix with two tablespoonfuls (or less) of vinegar and one pound of ripe olives

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