Potted tongue
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked tongue; cooked |
| ½ | teaspoon | Nutmeg; grated |
| ⅛ | teaspoon | Sage; dried |
| 1 | x | Salt & pepper; to taste |
| ¾ | cup | Butter; melted |
| ¼ | teaspoon | Cloves; ground |
| ¼ | teaspoon | Parsley; minced |
| 1 | x | Clarified butter or lard |
Directions
Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard.
Related recipes
- About tongue
- Beef tongue
- Boiled deer tongue
- Boiled pickled tongue
- Corned tongue
- Fruited tongue
- Pickled beef tongue
- Pickled tongue
- Pickled tongue in apricot sauce
- Pickled tongue or beef
- Pickled tongue or corned beef
- Sauces for tongue
- Spiced beef tongue
- Sweet and sour tongue
- Toasted tongues
- Toasted tongues^
- Tongue pollaaise
- Tongue ragout
- Tongue stew
- Venison tongue