Recipe or source entry
Potted Tongue
Any tongue left from a previous day's dinner should be divested of all hard parts, and pounded with a fourth proportion of clarified butter, seasoned with cayenne, put into pots, and covered in with clarified butter.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter30/pott-tong.html- Legacy revision
8531e8373e9b- Source checksum
dee9024bdadfbce6aaa2a8119b69cab9baa47942b88a631961a8cc9859b9e126- Legacy text checksum
dedda1a2b9dd498b75144dd4bf912fe43c67d89c98fdc44458306889c7b2476b
Cite this page
Potted Tongue. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter30/pott-tong.html