Recipes > Meat > Lamb > Lambs' Tongues Stewed

Lambs' Tongues Stewed


  • 6 tongues
  • 3 heaping tablespoons of butter
  • 1 large onion
  • 2 slices of carrot
  • 3 slices of white turnip
  • 3 tablespoons flour
  • 1 tablespoon of salt
  • a little pepper
  • 1 quart of stock or water
  • some sweet herbs


Boil the tongues one hour and a half in clear water, take them up, cover with cold water, and draw off the skins. Put the butter, onion, turnip and carrot in the stewpan and cook slowly for fifteen minutes, then add the flour and cook until brown, stirring all the time. Stir the stock into this and when it boils up, add the tongues, salt, pepper and herbs; simmer gently for two hours. Cut the carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes and the carrots and turnips one hour. Place the tongues in the centre of a hot dish, arrange the vegetables around them, strain the gravy, over all. Garnish with parsley.


Attributed to Mrs. Archie Cook.


My Pet Recipes, Tried and True (1900).


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