Going by this recipe, there was a time when you could by sheep’s tongues in a tin – but they may not be as readily available today!
In the spirit of eating the ‘whole of the beast’, here is a recipe for sheep’s tongues.
This is an entrée sized dish.
Ingredients:
1 tin sheep’s tongues or 4 sheep’s tongues
About 1 pint brown sauce made as follows:
Method:
Cut carrot, onion and turnip into small pieces. Melt the fat, fry the vegetables a deep brown. Add herbs, stir in the flour, cook 3 minutes. Add water, stir until it boils. Add bacon and simmer gently about half to three-quarters of an hour. Before using, strain. Cut the tongues into slices, after trimming and removing skin. Place in the sauce and simmer gently for half an hour. Serve very hot with green peas and mashed potatoes.
Notes:
1 pint = 570ml
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