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American cookbook, 1900
Page 22
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22 into the form of small sausages. Dust them with flour & fry them in butter or fresh dripping. Potted Tongue. Cut out all the pieces that remain from a tongue when it has been eaten, roots, tip etc, stew them for an hour & half, in a little stock or gravy with salt, just enough to cover it - when stewed, cut away all the pieces of skin. & hard outside & pound the tongue in a mortar very fine, with a little fresh stock to
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22 into the form of small sausages. Dust them with flour & fry them in butter or fresh dripping. Potted Tongue. Cut out all the pieces that remain from a tongue when it has been eaten, roots, tip etc, stew them for an hour & half, in a little stock or gravy with salt, just enough to cover it - when stewed, cut away all the pieces of skin. & hard outside & pound the tongue in a mortar very fine, with a little fresh stock to
Szathmary Culinary Manuscripts and Cookbooks
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