Glazed Ox Tongue

Ingredients

• 1 pickled ox tongue weighing about 7 to 8 lb.
• 4 pint aspic jelly
• 2 oz. butter
• Parsley

Method

1. 1

   Wash the tongue very thoroughly and soak for 3 hours.

2. 2

   Put into a pan of lukewarm water and bring very slowly to the boil.

3. 3

   This should take about an hour.

4. 4

   Skim and simmer gently for another 2 hours.

5. 5

   Test the tip of the tongue, for when this is tender the tongue is ready.

6. 6

   Lift into cold water and leave it in for 2 minutes, then take out and skin, working away from the root end.

7. 7

   Fix the root to a board with a two-pronged fork.

8. 8

   Arch the tongue to a good shape and fix the tip in place with a skewer or fork.

9. 9

   Allow to stand until cold.

10. 10

    Trim the root end, brush the tongue over with glaze, giving two or more coats.

11. 11

    Beat the butter until creamy and decorate the tongue, piping a trellis or geometrical design.

12. 12

    Lift the tongue on to a large dish, arrange a frill round the root and garnish with chopped aspic jelly and parsley.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 15. The excerpt below is the record exactly as published.

GLAZED Ox TONGUE 1 pickled ox tongue weigh- Glaze ing about 7 to 8 lb. 2 oz. butter 4 pint aspic jelly Parsley

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