Tongue a la Portugaise

Ingredients

• One boiled or preserved tongue
• some forcemeat or rissole mixture
• olives stoned
• cooked spinach to dish on
• ½ lb. prunes stoned and cooked in stock
• ½ pint clear sauce
• one glass Madeira

Method

1. 1

   Cut the tongue into long, thin slices, lay a dessertspoonful of forcemeat or rissole mixture on each slice and roll neatly up, tie or put a small skewer through each, and lay them in a saucepan with a little stock into which has been poured some sherry or Madeira.

2. 2

   Let them get thoroughly hot, then dish on the spinach, endways.

3. 3

   On each roll place an olive, in the centre put the prunes; add the glass Madeira to the clear sauce, and pour round.

4. 4

   Send to table very hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 29. The excerpt below is the record exactly as published.

Tongue a la Portugaise. One boiled or preserved tongue, some forcemeat or rissole misftore, olives stoned, cooked spinach to dish on, \ lb. pruuaa stoned and cooked in stock, f pint clear sauce {see Sauces), one glass Madeira

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