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Sheep's Tongues with Spinach

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and sauce are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 3,844 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sheep's Tongues with Spinach

Ingredients

Directions

  1. Boil the sheep's tongues in hot water with the bouquet of herbs and vinegar for about 1 hour until tender.

  2. Remove the tongues and lay them on their sides on a flat dish.

  3. Place another dish with weights on top to cool them.

  4. Trim the tongues neatly and place them in a saucepan with enough Spanish sauce or brown gravy to cover.

  5. Heat gradually until warmed through.

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. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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