Potted Tongue

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe. The potted tongue is rather highly spiced and is very good served with hot buttered toast.


  • ½ lb. (240 g.) cooked ox or sheep’s tongue
  • 6 oz.<


Mince the tongue and work it to a smooth paste with 4 oz. (120 g.) of the butter, the spices and thyme. Taste and add a little salt if necessary. Press tightly into pots and seal when cold and firm w