Recipes > Meat > Cold Spice Tongue

Cold Spice Tongue


  • 1 medium-sized tongue without the gullet
  • 1 carrot, cut in dice
  • 2 onions sliced
  • 1 fagot of soup herbs
  • 2 bay leaves
  • 2 allspice
  • 4 cloves
  • 1 cup of strong cider vinegar


Select a medium-sized tongue without the gullet and wash well; then soak for four hours in warm water. Place in a deep saucepan and cover with warm water and add the rest of the ingredients. Cover closely and bring to a boil; then simmer and keep just below the boiling point for three hours. Let cool in the liquid and then, when cold, chill in the ice box before slicing.

The coarse left-over parts of the tongue may be used for meat loaf, croquettes or hash.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

comments powered by Disqus