Beef Tongue (Smoked)

Ingredients

• Trim a smoked tongue
• cover it with cold water
• Let this come to a boil; then allow it to simmer two hours.

Method

1. 1

   Trim a smoked tongue and cover it with cold water.

2. 2

   Let this come to a boil; pour off the water, and fill the pot up again with cold water.

3. 3

   Let this come to a boil; then allow it to simmer two hours.

4. 4

   When done, remove the skin; cut it in neat, thin slices.

5. 5

   Place them on a hot dish as near the original form as possible.

6. 6

   Serve with macaroni.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 20. The excerpt below is the record exactly as published.

Trim a smoked tongue and cover it with cold water. Let this come to a boil ; pour off the water, and fill the pot up again with cold water. Let this come to a boil ; then allow it to simmer two hours. When done, remove the skin; cut it in neat, thin slices. Place them on a hot dish as near the original form as possible. Serve with maca- roni. Beef Tongue. — Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well ; half an hour before dishing it, add half a wine- glassful of walnut catsup, a little mace, and a few cloves to the gravy, and stew them awhile together. Beef Tongue with Aspic Jelly. — Boil a tongue in the usual way, and either roll it or fix it on a board till quite cold. Take a pint of the liquor in which it was boiled, perfectly free from fat and sediment, and put it into a stewpan with a small sprig of thjune, three shallots, a bay - leaf, a small piece of mace, three cloves, and 2 ozs. of gelatine. Stir it until the latter is dissolved, then lift it to the side of the fire and let it cool. Beat the whites of two eggs with a cupful of cold water and a teaspconful of tarra- gon vinegar. Stir this into the liquor, and when it is very hot leave it to boil, and let it boil gently for a quarter of an hour without being touched. Lift it from the fire, and let it stand to settle for ten minutes longer, then strain it through a jelly-bag till clear. Glaze the tongue, put it on its dish, and ornament with the jelly cut into cubes. Time to make the aspic, about an hour and a half. Beef Tongue, Smoked

Cook this with the app: pantry check, scaling, and the assistant.