Tongues with Stewed Endive
From The thorough good cook, 1895
Serves 1
Ensure the bread is firm and well secured.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 126. The excerpt below is the record exactly as published.
Tongues with Stewed Endive. Take sheeps' tongues that have been slightly pickled ; boil them till tender, and remove the skin ; for the centre of the dish you are to serve them in cut a piece of bread in the form ENTREES. 219 of a vase, which is to be fried of a nice colour ; then make it firm on the dish by a little paste of flour and white of egg mixed, of which you put a little between the bread and the dish, and set it over the stove to fix the bread ; have ready fried some bread, cut in the shape of cocks'-combs, and secure these also in the same way round the dish, leaving room between each for a tongue, the point of which is to rest upon the bread in the centre of the dish. Glaze the tongues, and serve a puree of endives
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Cook this with the app: pantry check, scaling, and the assistant.