Ingredients
1 lb smoked tongue, cooked
3/4 cup butter, melted
1/2 tsp nutmeg, grated
1/4 tsp cloves, ground
1/8 tsp sage, dried
1/4 tsp parsley, minced
1 salt & pepper, to taste
1 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.
Servings: 8 servings
Potted Tongue Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have proved the existance of recipes way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times made use of a good variety of aromatic flavors, including a few you will know like thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices created an increase in manuscripts on cooking, the majority of which are kept safe in academic collections. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books were greatly in demand mostly due to better eduction, people having more free time and disposable income. Like it or not, the introduction of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Potted Tongue recipe.
