Tongue Salad

Ingredients

• a tongue
• six hard boiled eggs
• three heads of celery
• four eggs
• six tablespoonfuls of vinegar
• five of melted butter
• one of prepared mustard
• one of sugar
• two-thirds of a cup of cream
• salt
• a little cayenne
• lemon juice

Method

1. 1

   Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces; cut fine the white stalks of three heads of celery, and mix with the tongue and eggs.

2. 2

   Make a dressing as follows: Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream; put over the fire in a double boiler, and cook until as thick as boiled custard.

3. 3

   Set aside to cool; season with salt and a little cayenne, thin with lemon juice if too thick; mix with the tongue and other ingredients, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 52. The excerpt below is the record exactly as published.

Tongue Salad. Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces: cut fine the white stalks of three heads of celery, and mix with the tongue and eggs. Make a dressing as follows: Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool; season with salt and a little cayenne, thin with lemon juice

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