Boiled Tongue

Ingredients

• Trim and wash the tongue
• put it into cold water
• glazed over with a jelly of cow’s heel or calf’s foot
• send in with mashed turnips and sliced carrots

Method

1. 1

   Simmer the tongue from three to four hours.

2. 2

   Plunge into cold water to remove skin.

3. 3

   If serving hot, glaze with jelly.

4. 4

   For cold serving, roll and bind with tape, place in a tin mold with weight for 24 hours.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 23. The excerpt below is the record exactly as published.

Trim and wash the tongue, put it into cold water at such a distance from the fire that it may be an hour in heating; then let it simmer from three to four hours, according to size; take it out of the hot water, and plunge it into cold water, when the skin can be easily drawn off. If wanted to be served hot, it should be glazed over with a jelly of cow’s heel or calf’s foot, laid on with a paste-brush, two or three times, till it looks transparent, and then send in with mashed turnips and sliced CakrOLs

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