1908 Sheep’s Tongues

Honorable mention in the 24 May 1908 Sunday Times (reference)

"Lamb's Tongue" by rdpeyton is licensed under CC BY-NC-SA 2.0

Ingredients:

  • Several sheep's’ tongues

  • salt

  • 2 carrots

  • 2 onions

  • 2 turnips

  • Some celery

  • greased paper

Method:

  1. Lie sheeps’ tongues in water and salt for 24 hours

  2. Slice carrots, onions, turnips and celery and lay the vegetables in the bottom of pan

  3. Add enough water to cover the vegetables then place the sheep's’ tongues on top

  4. Cover with a sheet of greased paper then put on the lid and simmer for 4 hours while every now and then pouring some of the stock over the tongues.

  5. When done, peel the skins off the tongues and cut off the roots.

  6. Slice the tongues and serve either hot or cold

Submitted by Mrs A. Shaw, Fraser-street, East Fremantle