Tongue Brawn

Ingredients

• 4 sheep's tongues
• 1 tablespoonful Worcester- shire sauce
• 1 eggspoonful of spice
• 3 pts. of water
• Shin of beef
• 1 large onion
• Pepper and salt
• Ginger

Method

1. 1

   Boil the shin for about five hours in water; take all the gristle from it, but no meat; have the tongues boiled nice and tender, skin them and cut them up very small; slice the onion into little squares, place all these with the sauce, spice, ginger (pepper and salt to taste), and a pint of the stock in a saucepan and stew till well cooked and mix with the meat and ginger.

2. 2

   Put it in well damped moulds and place in a cool place until well set.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 47. The excerpt below is the record exactly as published.

TONGUE BEAWN. 4 sheep's tongues 1 tablespoonful Worcester- shire sauce 1 eggspoonful of spice 3 pts. of water. Shin of beef 1 large onion Pepper and salt Ginger

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