December Has Been Simply Offal

December Has Been Simply Offal

I. Pickled Lamb Tongues and Fried Kidneys

Lamb party! I have decided to mess around with the odds and ends of lambs this month. I religiously followed the directions on Dave’s Cupboard for pickling lamb tongues, with the understanding that it was at my own risk and I could poison myself horribly (I did not).

As you can see in the first picture below, I acquired Instacure #1 (sodium nitrate) and cut the recipe down for just four tongues.

Fresh Lamb Tongues

Once they were cured, they got VERY STIFF and looked like a lady’s boot.

Post-Curing

Then I boiled them as instructed and peeled the skin off the tongues, and then hot pack canned them. I pickled them using what I think of as typical Victorian pickling spices–allspice, pepper, cloves, and mustard. You also cut off the root of the tongue. I thought this might be kind of confusing, but it is easy to tell where the root and extra bits ends and the tongue begins. It makes a big mess, though, all the trimming.

Peeling Skin

Kidneys are mentioned as popular morning fare, but they scream “light supper” to me somehow.

Splitting Lamb Kidneys

Skewering them keeps them from curling up.

Frying Up

They looked good, but were not my cuppa. I did like the tongues when they came out–they were great sliced on sandwiches with some leftover turkey.

II. Bonus Offal!

Okay, so this is not real offal. But I have been enjoying the heck out of my heart mold.

Chocolate Cream

This blancmange was a great improvement over the first time I made it. I’m really good at this now. It’s kind of ridiculous. I can’t wait to tell you what I’ve learned this year.

Blancmange

If you celebrate it, are you ready for Christmas, Victorian or otherwise? What are you making? I got my duck today and it is thawing in the icebox. I have three days left in this experiment¬† and then I will have 100+ recipes that are completely “fixed” and translated into modern measurements, both metric and imperial. I am going to see if I can get someone to publish them, but I have no connections in the cookbook arena. I think it will be nice to have an update 150 years after the BOHM was first released. I hope someone in publishing agrees with me–wish me luck. Look for a few more posts here before New Year’s. Happy Christmas.

5 Responses to “December Has Been Simply Offal”


  • My heart goes out to you — Mola Ram style.

  • I love that heart mould! I’ve never heard of Blancmange but it looks really good.

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