Tongue Soup

Ingredients

• the liquor in which a tongue has been boiled
• a large carrot
• a turnip
• an onion
• five or six outer sticks of celery
• a large pinch of cayenne
• two tablespoonfuls of the thin end of a dried tongue

Method

1. 1

   Strain and skim the liquor from the boiled tongue.

2. 2

   Simmer with tongue trimmings and bones for 3-4 hours.

3. 3

   Add carrot, turnip, onion, celery, and cayenne, simmer for another hour.

4. 4

   Strain, cool, and remove fat.

5. 5

   Reheat, adding diced carrot, turnip, and grated tongue.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2016. The excerpt below is the record exactly as published.

Tongue Soup. — Take the liquor in which a tongue has been boiled. Strain and skim it, and put it into a stewpan with the trimmings of the tongue, and any bones or trimmings of fowl or veal that may be at hand, or, failing these, two pennyworth of fresh bones. Bring it to the boil, and skim carefully, then let it simmer gently for three or foux' hoirrs. At the end of that time put with it a large carrot, a turnip, an onion, five or six outer sticks of celery, and a large pinch of cayenne, and let it sinuner an hour longer. Strain it, and let it get cool, so that the fat may be entirely removed. Put it again upon the fire, and when it boils throw into it a large carrot and a large turnip, cut into dice, and two table-spoonfuls of the thin end of a dried tongu

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