Glazed Tongue
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be garnished with parsley and cut lemon. Piping practice can enhance presentation.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 94. The excerpt below is the record exactly as published.
a large sheet of foolscap paper, or they can be bought ready- made for the purpose. The surface of the tongue can now be ornamented with a little clarified butter. This process is called piping. The clarified butter should be dissolved and poured into a funnel. The cook should hold the fun- nel by the point, and it should be so constructed that a small or large quan- tity of butter can be allowed to run out at will. Some cooks are extremely skilful in piping, and I would recom- mend those who wish to get on to prac- tice piping when they have nothing else to do. Take, for instance, a small tea- tray, and get a sheet of note-paper and roll it up into the shape of a funnel. The paper should be of rather good quality, a sheet of French note-paper ! would not act. Pour a little melted clarified butter, or oiled butter, into ! this, and now practice on the tea-tray, [ making an ornamental border, or letters, i or writing. At first you will find this j very difficult, but with practice it will I soon become easy. Of course this clari- j fied butter can be used over and over | again by simply scraping it off the tray, i Perhaps the best lesson in piping is to j look at the production of some high- class French cook. There is a shop in Prince’s Street, Soho, which is well worthy of a visit from a cook who wishes to have a lesson in ornamenting dishes I with truffles, aspic jelly, piping, etc. | A tongue can also be ornamented after | being glazed with aspic jelly. Half the ; jelly can be coloured pink with the ; aid of a little cochineal. I have already | described how to ornament with aspic ; jelly under the heading “ Aspic Jelly.” (See Aspic Jelly.) Bright green pars- ley is another nice decoration to be placed round the base of the tongue, in conjunction with aspic jelly and cut lemon. Aspic jelly can also be placed over the tongue itself in alternate bars i of pink and yellow. A very pretty garnish for glazed tongue is simply a flower cut from a turnip, the edges of which have been coloured pink deli- j cately with cochineal so as to resemble • a fresh-blown camellia. This is stuck on to a small stick of wood — the end of an ordinary lucifer match is often used for the purpose — and the other end 62 CROSSE AND BLACKWELL'S stuck into the tongue. Three or four bay-leaves, which should previously be washed and rubbed over with a little oil, should be added to the flower. Oil- ing a bay-leaf produces a striking re- semblance to the leaf of a camellia. Glaze is also used for ham. On “great occasions, ” such as that of a child’s birthday, a very pretty device can be formed on the ham by means of a little melted clarified butter, such as “ Many happy returns of the day.” House- keepers would themselves do well to try this very simple inexpensive form of ornament. It is so easy, as I have said, to practice on a tea-tray without lvaste, and there is a satisfaction in sending a dish to table that looks really nice. Sometimes at Christmas hams are ornamented with the usual devices, such as “ A Happy Christmas,” or later on, “A Happy New Year.” A pretty addition to the piping is to colour a small quantity of clarified butter pink with a little cochineal. Say, for in- stance, we have got a ham which has been glazed. The edges are surrounded with a border of white piping like the outside edge of a piece of lace. Colour a very little clarified butter pink, place it in a paper funnel, and drop little pink dots on each point of the border. This has a very pretty effect. Sets of tins are sold for the purpose of pip- ing and icing. A complete set, how- ever, is rather expensive. In glazing chickens and turkeys, when the glaze
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