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Potted Tongue

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). 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.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Boil two smoked tongues.
  2. Skin them and cut them into thin slices.
  3. Put the slices (a few at a time) into a mortar and beat them to a paste, adding gradually a pound of butter.
  4. Then prepare an equal quantity of the lean of stewed veal, and pound that also in the mortar (a little at a time) with the same proportion of butter.
  5. Then make the veal and the tongue into lumps, and put them alternately into your stone pots, pressing them together so as to look like red and white marble.
  6. Have a layer of veal at the top.
  7. Press the whole down very hard.
  8. Fill up the pots with butter, boiled and skimmed and poured on warm.
  9. Tie them up closely with parchment, and keep them in a cold but dry place.
  10. When you use it, cut it in slices.