Sheep's Tongues, Larded and Roasted
Ingredients
Directions
Prepare
Soak and boil the tongues as you would for broiling.
Skin the tongues and lard the upper portion evenly with bacon strips.
Wrap each tongue in oiled paper and tie them to a spit.
Roast and serve
Roast the tongues before a clear fire for 1.5 hours.
Arrange on a hot dish, garnish with cut lemon, and serve with brown gravy.
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
- Sheep's tongues
- Form the main body of the dish, becoming tender through boiling and slow roasting.
- Fat bacon
- Adds moisture and richness, basting the lean meat as it roasts.
The step that matters
Lardarding the tongues evenly. Bacon strips must be spaced evenly across the upper portion so fat melts through the lean meat as it roasts, keeping every part moist rather than leaving dry patches.
“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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