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Pigs' Tongue and Brains


Soak them in cold water with two tablespoonfuls of salt for two hours; then put them into cold water over the fire, with two ounces each of carrot and onion, the latter stuck with three cloves, a bouquet of sweet herbs, and a tablespoonful of vinegar, and boil slowly fifteen minutes; take out the brains leaving the tongue still boiling, and put them in cold water to cool; then carefully remove the thin membrane or skin covering the brains, without breaking them; season them with a saltspoonful of salt and quarter of a saltspoonful of pepper, roll them in cracker crumbs, and fry them brown in smoking hot fat. By this time the tongue will be tender; take it up, lay it on a dish between the brains, put a few sprigs of parsley, celery, mint or watercresses, around them and serve them hot. This inexpensive dish is very delicate and nutritious.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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