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Elisabeth Ayrton
Easy
By Elisabeth Ayrton
Published 1975
A nineteenth-century recipe. The potted tongue is rather highly spiced and is very good served with hot buttered toast.
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