Stewed Sheep’s Tongues

Ingredients

• 4 sheep’s tongues
• £ pint clear stock
• I onion
• 1 carrot
• 3 cloves
• 3 allspice
• 1 dessertspoonfid flour
• 1 dessertspoonful brown sugar
• 1 dessertspoonful vinegar
• A little browning
• Pepper and salt to taste

Method

1. 1

   Simmer the tongues in enough water to cover them for about 2.5 hours or till tender enough to skin.

2. 2

   Place in a saucepan the stock, chopped onion, carrot, pepper, salt, and spice, then put in the skinned tongues.

3. 3

   Bring all to the boil and add a few meat balls if liked.

4. 4

   When the carrot is tender, remove the tongues, balls, and carrot, and strain the liquor.

5. 5

   Rub the flour, sugar, vinegar, and browning together till smooth, stir it into the liquor over the fire till cooked, re-heat the tongues, balls, and carrot cut in strips in the liquor, and serve on a hot dish with the tongues in the middle, balls and carrot alternately round.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 24. The excerpt below is the record exactly as published.

STEWED SHEEP’S TONGUES. 4 sheep’s tongues. £ pint clear stock. I onion. 1 carrot. 3 cloves. Lanrjues de Moutons. 3 allspice. Pepper and salt to taste. 1 dessertspoonfid flour. 1 dessertspoonful brown sugar. 1 dessertspoonful vinegar. A little browming

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