Dinner
Boiled beef’s tongue
Marion Harland’s original method for Boiled beef’s tongue, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash well and cook in salted, boiling water until a steel skewer goes easily into the thickest part.
- Leave in the water for fifteen minutes, trim, and lay on a hot dish.
Historical transcription
Source method
- 1
Wash well and cook in salted, boiling water until a steel skewer goes easily into the thickest part. Leave in the water for fifteen minutes, trim, and lay on a hot dish. Pour sauce tartare over it and send more around with it.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.