Jellied Tongue

Ingredients

• One ox tongue
• one quart beef stock
• one ounce gelatine
• one tea-spoonful whole white pepper
• one tea-spoonful whole black pepper
• one half gill cold water

Method

1. 1

   Cover tongue with water in a saucepan, boil and remove scum.

2. 2

   Cook slowly until tender, allowing a quarter hour per pound.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 156. The excerpt below is the record exactly as published.

JELLIED TONGUE. 241 Throw into the water the bacon, and cover all closely with the flour paste or dough. Cover the sauce-pan also closely, and allow the water to simmer slowly four hours. Eemove the kidney from the water, and let it stand on one side over night. Half an hour before this dish is to be sent to table melt in a pan the butter, and stir into it the remainder of the flour ; when mixed well, add by degrees three gills of the water in which the kidney was boiled, and stir all till boiling. Slice now in very thin slices the kidney, add the pieces to ingredients in sauce-pan, and when all has cooked slowly for ten minutes, sprinkle in the seasoning, and the dish is now ready for the table. Jellied Tongue. — One ox tongue, one quart beef stock, one ounce gelatine, one tea-spoonful whole white pepper, one tea-spoonful whole black pepper, one half gill cold water

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