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Tongue, Stewed (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
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 2016. The excerpt below is the record exactly as published.
thicken with flour and butter. Serve the tongue on a hot dish. Pour the sauce over it, and send stewed mushrooms to table with it. If any gravy is left, it may be used advantageously for stews. Time, one hour to stew the tongue after it is peeled. Probable cost, tongue, 4s. 6d. to 6s. Sufficient for five or six persons. Tongue, Stewed (another way).— Sim- mer the tongue for two hours in just enough water to cover it ; peel it, and return it to the water, adding some pepper, mace, and cloves tied up ra a piece of muslin. Cut some turnips and capers very small, slice some carrots, and add these also to the liquor with half a pint of beef gravy, a wine-glassful of white wine, and a bunch of sweet herbs. Stew all together very gently for an hour and a half longer ; take out the sj^ice and sweet herbs, and thicken the gra-\y with flour worked into a small piece of butter
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