Lambs' Longues in Glass Jars
Ingredients
Directions
Prepare
Cure the lambs' tongues as you would for canning.
Cook and cool
Cook the tongues in boiling water for 1 hour.
Transfer the tongues to a tub of cold water and let them cool completely.
Pack
Pack the cooled tongues in glass jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lambs' tongues
- Make up the meat itself, so they are the main component being cured, cooked and preserved.
The step that matters
Cooling the tongues completely before packing. Packing tongues while they are still warm can trap steam and heat, which leaves more room for spoilage in sealed jars. Letting them cool fully before packing keeps the jars safer and the texture firm.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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