Ingredients
- 1 cup bouillon
- 1 wineglass sherry
Directions
1
Boil a fresh tongue in salted water until tender, and skin it carefully, and serve with following sauce : 1 cup bouillon ; 1 wineglass sherry; pinch cayenne; J4 glass tart jelly. All mixed well together.
2
— Detroit. 42
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive