Tongue which is to be eaten
«old should be allowed to cool in the liquid in
which it was boiled. Probable cost, 4s. to 6s.
each. Sufficient for eight or nine persons.
Ox Tongue, Cured. — Cut away the root,
which may afterwards be stewed for stock, leave
a Mttle of the fat, and trim the tongue neatly.
Eub it well -ft^th common salt, and leave it
until the next day; drain, and dry it. Mi.x
together one ounce of pounded saltpetre, two
ounces of moist sugar, and half a pound of salt.
Dry them well, and rub every part of the tongue
thoroughly with the powder. Turn it and rub
it again every day for three weeks, when it
will be ready for cooking, or, if not wanted
immediately, for drying or smoking. Probable
cost, 4s. to 68. Sufficient for eight or nine
persons.
Ox Tongue, Fresh, Boiled.— Soak a
fresh ox tongue for an hour or more. Trim it
neatly, and put it into a large stewpan with
plenty of cold water, a bunch of savoury herbs,
an onion stuck with three cloves, half a dozen
peppercorns, and a table-spoonful of salt✪ Ox Tongue, Boiled. Let
it boil, then draw the saucejjan to the side of
the fire, and simmer very gently for three hoxrrs.
Ascertain whether the tongue is done enough
by pushing a skewer into it, then take off the
outer skin, serve the meat on a hot dish, and
send piquante or tomato sauce to table in a
tiireen. Probable cost, 3s. to 4s. Sufficient
for eight or "nine persons.
Ox Tongue, Fresh, Larded.— Soak
the tongue, and boil it gently for about three
hours. Take off the rough skin, and lard the
upper part of the tongue evenly with strips of
fat bacon. Put it again into the saucepan -with
as much of the liquor in which it was boiled as
will cover it, a dozen fried button onions, a
little pepper and salt, and an ounce and a half
of butter, roUed thickly in flour. Stew gently
for an hour. A quarter of an hour before the
t®ngue is taken up, put with it a table-spoonful
of strained lemon-juice and a glassful of port.
Serve the tongue on a hot dish with the gravy
poured over it. Time, four hours. Probable
cost, 48. to 6s. Sufficient for eight or nine
persons.
Ox Tongue, Fresh, Roasted.— Soak
the tongue, and boil it gently for about three
hours. Brain it, take off the skin, trim the
root neatly, stick about a dozen cloves into it,
32
and roast before a clear fire, basting it well
' with good dripping or butter. Serve on a
i hot dish, and send half a pint of good brown
' gravy to table with it. If preferred, the tongue
may be egged and bread-crumbed before being
j roasted. Red-currant jelly should be eaten
I with roasted tongue. Time to roast, half an
' hour. Probable cost, 43. to 63. Sufficient for
j eight or nine persons.
Ox Tongue, Fresh, Stewed.— Soak ✪ Ox Tongue, Fresh, Stewed
Page 1055 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tongue which is to be eaten cold should be allowed to cool in the liquid in which it was boiled. Probable cost, 4s. to 6s. each. Sufficient for eight or nine persons.
Ox Tongue, Cured. — Cut away the root, which may afterwards be stewed for stock, leave a little of the fat, and trim the tongue neatly. Rub it well with common salt, and leave it until the next day; drain, and dry it. Mix together one ounce of pounded saltpetre, two ounces of moist sugar, and half a pound of salt. Dry them well, and rub every part of the tongue thoroughly with the powder. Turn it and rub it again every day for three weeks, when it will be ready for cooking, or, if not wanted immediately, for drying or smoking. Probable cost, 4s. to 68. Sufficient for eight or nine persons.
Ox Tongue, Fresh, Boiled.— Soak a
fresh ox tongue for an hour or more. Trim it neatly, and put it into a large stewpan with plenty of cold water, a bunch of savoury herbs, an onion stuck with three cloves, half a dozen peppercorns, and a table-spoonful of salt. let it boil, then draw the saucepan to the side of the fire, and simmer very gently for three hours. Ascertain whether the tongue is done enough by pushing a skewer into it, then take off the outer skin, serve the meat on a hot dish, and send piquante or tomato sauce to table in a tureen. Probable cost, 3s. to 4s. Sufficient for eight or "nine persons.
Ox Tongue, Fresh, Larded.— Soak
the tongue, and boil it gently for about three hours. Take off the rough skin, and lard the upper part of the tongue evenly with strips of fat bacon. Put it again into the saucepan -with as much of the liquor in which it was boiled as will cover it, a dozen fried button onions, a little pepper and salt, and an ounce and a half of butter, rolled thickly in flour. Stew gently for an hour. A quarter of an hour before the tongue is taken up, put with it a table-spoonful of strained lemon-juice and a glassful of port. Serve the tongue on a hot dish with the gravy poured over it. Time, four hours. Probable cost, 48. to 6s. Sufficient for eight or nine persons.
Ox Tongue, Fresh, Roasted.— Soak
the tongue, and boil it gently for about three
hours. Drain it, take off the skin, trim the
root neatly, stick about a dozen cloves into it,
and roast before a clear fire, basting it well ' with good dripping or butter. Serve on a i hot dish, and send half a pint of good brown ' gravy to table with it. If preferred, the tongue
may be egged and bread-crumbed before being j roasted. Red-currant jelly should be eaten I with roasted tongue. Time to roast, half an ' hour. Probable cost, 43. to 63. Sufficient for j eight or nine persons.
Ox Tongue, Fresh, Stewed.— Soak
Records on this page
Ox Tongue, BoiledOx Tongue, CuredOx Tongue, Fresh, BoiledOx Tongue, Fresh, LardedOx Tongue, Fresh, RoastedOx Tongue, Fresh, Stewed