1913 Recipes for Using Canned Tongue

vintage lamb tongueITALIAN TONGUE

Slice one Veribest Canned Tongue and pour over it the following sauce: Put one half cup of olive oil in a sauce pan and when hot add one pint of tomatoes, a teaspoon of salt, twelve olives pitted and cut in two, one bayleaf, two cloves, one fourth cup of chopped raisins. Let boil, then simmer forty-five minutes. Pour over the tongue and serve.—MRS. L. R. FINK, New Ulm, Texas.

 

SCALLOPED TONGUE

One cup of brown sauce, made with Armour’s Extract of Beef, one can of Veribest Ox Tongue, split, one half cup of buttered crumbs, one tablespoon of catsup, one teaspoon of Worcestershire Sauce. Sprinkle baking dish with crumbs, and arrange the split tongues in dish. Pour over them the sauce to which catsup and Worcestershire Sauce have been added. Cover with the remainder of the crumbs and bake in hot oven until the crumbs are brown.—MRS. C. B. COLPITTS, Kansas City, Mo.

Recipes from a 1913 magazine that was essentially an advertisement for Armour’s potted meats.

Incidentally, just a few years later and the tins of Armour’s potted meats and other canned goods would be used by prisoners of war and their mothers and agents of the western military to store and ship contraband items for escape– razors, wires, compasses, and so forth.

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