Scalloped Potatoes with Tongue
The folks at Vintage Recipe Cards tickled a number of readers’ fancies with my shared post on Fish Sticks with Pineapple, so here’s another idea-starter for tonight’s dinner or maybe that canasta get-together. I am impressed at how, at the same time mom was cooking so fearlessly and cluelessly, she boldly incorporated such organ meats as tongue, chicken liver and apparently uncooked bacon (all on the same page with the tongue casserole). It’s also not hard to understand why a generation swore off “variety meats” and American eaters are only now coming to their senses about offal.
Today, like the dinosaurs, these foods live only in our imaginations. And that’s a good thing.
