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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. Trim away and scrape off any dark unsightly portions of the tongue.

  2. Cut the remaining tongue into thin slices and chop it small.

  3. Pound the chopped tongue in a mortar until quite smooth.

  4. While pounding, add salt to taste.

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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