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Potted tongue.

Nobody in the United States seems to eat tongue anymore but it is just another part of the animal and is excellent in terrines and sandwiches. This is another overlooked historical favorite.




- ½ lb cooked tongue cut into small pieces
- 3-4 oz unsalted butter
- pinches of black pepper, powdered ginger, mace, nutmeg and thyme
- clarified butter or ghee to cover




Blast everything but the clarified butter or ghee in a food processor, pot the mixture, coat it with melted butter as usual and chill.