Tongue, to Stew
From Consult me, 1902
Serves 6
Remove the roots from the tongue before salting, but leave some fat.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 490. The excerpt below is the record exactly as published.
TONGUE, to Stew. — Salt a tongue with saltpetre and common salt for a week, turning it every day. Boil it tender enough to peel ; when done, stew it in a moderately strong gravy ; season with soy, mushroom ketchup, cayenne, pounded cloves, and salt if necessary. Serve with truffles, morels, and mush- rooms
Cook this with the app: pantry check, scaling, and the assistant.