Beef Tongue with Aspic Jelly

Ingredients

• Boil a tongue in the usual way
• Take a pint of the liquor in which it was boiled
• a small sprig of thyme
• three shallots
• a bay-leaf
• a small piece of mace
• three cloves
• 2 ozs. of gelatine
• the whites of two eggs
• a cupful of cold water
• a teaspoonful of tarragon vinegar

Method

1. 1

   Boil a tongue in the usual way, and either roll it or fix it on a board till quite cold.

2. 2

   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 thyme, three shallots, a bay-leaf, a small piece of mace, three cloves, and 2 ozs. of gelatine.

3. 3

   Stir it until the latter is dissolved, then lift it to the side of the fire and let it cool.

4. 4

   Beat the whites of two eggs with a cupful of cold water and a teaspoonful of tarragon vinegar.

5. 5

   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.

6. 6

   Lift it from the fire, and let it stand to settle for ten minutes longer, then strain it through a jelly-bag till clear.

As published

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

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 vineg

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