Dressed Tongue
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Dressed Tongue Boil a nice ox tongue for three hours, and when done take off the skin and shape it well by placing the root against some fixture and running a fork through the middle of the thin part into the board upon which it stands. When the tongue is cold, trim and glaze it lightly, and ornament with savoury jelly in two shades of colour. A pretty way is to place a strip of pale aspic about an inch and a half wide down the centre and put little cross-bars of paler jelly over that, and on either side of the wide piece of jelly place little pink rosettes, made of cream and aspic coloured with a little carmine. These can be put on with a forcer or squeezed through a butter cloth. Chopped aspic and croutons of the same should garnish all round
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Cook this with the app: pantry check, scaling, and the assistant.