Tongue, Hungarian
From Cassell's dictionary of cookery, 1892
Serves 6
Garnish with lemon slices and parsley.
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 2014. The excerpt below is the record exactly as published.
Tongue, Hungarian. — Put a fresh tongue on the fire with just cold water enough to cover it, and with it a carrot, an onion, a bay-leaf, a couple of slices of lemon, some black pepper, salt, and a little garlic
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