Tongue, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 2-4.5 hours depending on size. Suitable for breakfast, luncheon, or supper.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2013. The excerpt below is the record exactly as published.
Tongue, Boiled. — If the tongue is di-ied, soak it for twelve hours ; if taken fresh from the pickle, an hour or two wiU be sufficient. Put the tongue into cold water, and let it come slowly to the boil. Remove the scum care- fully, and simmer the tongue gentlj' until done enough. Its flavour will be improved if two or three large carrots and a large bunch of savoury herbs
Cook this with the app: pantry check, scaling, and the assistant.