Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Tongues, Glazed

The appearance of cold boiled tongue is very greatly improved by glazing. Glaze may either be made at home (see GLAZE)--which is rather a difficult operation, as it may be so easily burnt--or it may be bought in skins. It either case, take a small portion and put it into a jelly-pot, set this in a pan with a small quantity of boiling water, and keep the water boiling until the glaze is dissolved. Brush the tongue all over with the glaze, or, rather, lay the glaze lightly and equally on the tongue with a brush, and when one coat is dry, put on a second, and a third if necessary; but, generally speaking, two coats will be found sufficient.

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