Tongue & Chips

Location: Cradley Heath
Era: 1960



“When I went to my friend Sheila’s house, I remember thinking that they were so posh because they had sliced tongue and tomatoes and chips – I thought this was wonderful! She’d had the tongue from the cook shop in Old Hill. Having it with tomatoes and home cooked chips seemed amazing to me. The girl next-door-but-one to me had Davenports Pop and I was so jealous because we never had it – proper fizzy pop delivered in glass bottles. You had acid lime green, and bright orange, and dandelion and burdock. I used to think it was wonderful, going around to Susan Bennett’s.”
Judith Oliver



Ingredients

  • Slices of tongue from the butcher
  • Potatoes
  • Oil
  • Salt, Pepper & Vinegar
  • Tomatoes
  • Optional – pickled cabbage

Method
Slice your potatoes into chip shapes, skin still on.

Pat them dry.

Get your deep oil up to a good hot temperature.

Put your chips in to fry – until golden brown, then remove and allow to drain on some kitchen towel.

Place slices of tongue on to the plate, along with slices of tomatoes, preferably from the garden.

Add the chips to your plate and season to your taste.

Add pickled cabbage to your plate if you so desire.

 

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