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Stewed Lambs' Tongues

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and tomato work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 979 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Stewed Lambs' Tongues

Ingredients

Directions

  1. Cover the lambs' tongues with water and add the tomatoes.

  2. Stew gently for 2 to 3 hours, depending on the size of the tongues.

  3. For the sauce, boil down rapidly for a few minutes.

  4. Thicken the sauce with a pinch of cornstarch blended with cold water or with a little Brown Roux.

  5. Stir and boil for 3 minutes, then strain and serve in a sauceboat, or serve the gravy unstrained if preferred.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + tomatotop 11% of all pairs
    Smell alikemoderate
    Cooked together979 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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