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Potted Tongue

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Potted Tongue

Ingredients

Directions

  1. Cut the cooked tongue into thin slices or mince it.

  2. Pack the slices or minced tongue into jars.

  3. Fill the jars with aspic jelly or the liquor in which the tongue was cooked.

  4. Sterilize the jars using the 'Intermittent' process.

Recipe from a historical cookbook (Internet Archive).

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.

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