Chickens with Tongues. A good Dish for a great deal of Company

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take six small Chickens boiled very white, six Hogs Tongues boiled and peeled, a Cauliflower boiled very white in Milk and Water whole, and a good deal of Spinach boiled green; then lay your Cauliflower in the Middle, the Chickens close all round, and the Tongues round them with the Roots outwards, and the Spinach in little Heaps between the Tongues. Garnish with little Pieces of Bacon toasted, and lay a little Bit on each of the Tongues.