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Italian Tongue

A historical recipe from Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest, by Mary Jane McClure (1913).

A historical recipe

Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest, by Mary Jane McClure (1913). Project Gutenberg eBook #26005.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 A Monthly Magazine of Household Interest, by Mary Jane McClure (1913). Digitised by Project Gutenberg, eBook #26005 (https://www.gutenberg.org/ebooks/26005). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins.
  2. Let boil, then simmer forty-five minutes.
  3. Pour over the tongue and serve.--MRS.
  4. L.
  5. R.
  6. FINK, NEW ULM, TEXAS.