Recipes > Meat > Potted Tongue

Potted Tongue

Instructions

Pound cold boiled tongue to a paste, and season with salt, pepper and a speck of cayenne. To each pint of the paste add one tablespoonful of butter and one teaspoonful of mixed mustard. Pack closely in little stone jars. Place these in a moderate oven in a pan of hot water. Cook half an hour. When cool, cover the tongue with melted butter. Cover, and put away.

Print

Print recipe/article only

Source

Miss Parloa's New Cook Book.


comments powered by Disqus