Dressed Tongue

Ingredients

• One pickled tongue
• Carrot, turnip, onion
• Bunch of herbs
• Meat glaze

Method

1. 1

   Soak the tongue two or three hours in cold water after it is taken from the pickle; then put it into a large stewpan and cover with cold water, and bring slowly to the boil.

2. 2

   Skim, and add the pieces of prepared vegetables, the bunch of herbs, and simmer gently from two and a half to three hours, according to the size of the tongue.

3. 3

   When sufficiently cooked, carefully peel off the skin.

4. 4

   Put the tongue on a board, stick a skewer into the root to hold it firm, then fasten a small piece of tape across the top of the tongue to keep it a good shape.

5. 5

   When cold, trim and brush over with liquid glaze.

6. 6

   Put a tongue frill round the root of the tongue, and garnish with some sprigs of parsley.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 19. The excerpt below is the record exactly as published.

Dressed Tongue One pickled tongue. Carrot, turnip, onion. Bunch of herbs. Meat glaze

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