Ox Tongue, Boiled

Ingredients

• a fresh tongue
• an onion stuck with cloves
• a bunch of savoury herbs
• a table-spoonful of salt

Method

1. 1

   Soak the tongue for 1 hour.

2. 2

   Place in a saucepan with cold water, onion, and herbs.

3. 3

   Gradually bring to boil, then simmer for 3-4 hours.

4. 4

   Check doneness with a skewer.

5. 5

   Plunge into cold water, remove skin, and serve hot with vegetables or sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1054. The excerpt below is the record exactly as published.

A fresh tongue, after being trimmed, should be soaked in plenty of cold ox TONGUE. water for one hour before it is cooked, a green tongue just taken out of pickle for four hours, and a salted and dried tongue for twenty-four hours. In choosing a tongue, select a plump one with a smooth skin, which is a sign that it is young and tender. If the thin part of a tongue is not eaten it should be preserved and dried. It will grate like hung beef, and will be found excellent for flavouring omelettes, and also for making tongue toast. Ox Tongue, Boiled. — Soak the tongue. Put it into a ste\s'pan with plenty of cold water, an onion stuck wuth cloves, and a bunch of savoury herbs. Bring the water very gradually to the "boil, then draw the saucepan "to the side, and simmer gently from three to four hours, according to'the "size. When the tongue is done enough — this may be ascertained by pushing a skewer into it ; if the skewer will enter easily, the tongue is done— plunge it at once into cold water, when the fm-red coating can be easily drawn off. If the tongue is to be ox (489) OX eaten hot, wrap it in greased paper, and warm it in hot water for about twenty minutes, after taking off the skin. Glaze it over two or three times until it looks clear, and send it to table with mashed turnips, boiled carrots, or stewed cabbage, or^ with tomato or piquant sauce. If it is to be eaten cold, place the root end against a board, and put a strong fork into the top and the end in order to bend it into a nice shape, and let it remain until it is hrmly set. Glaze it, and before sending it to table ornament the root with a neat frill of cut paper. Or, roll the tongue— that is, turn the tliick part into the middle, and press the tongue into a plain round mould just large enough to hold it — put a dish with a weight upon it, and let it remain some hours. Glaze round it, and carve it hke a fillet of veal. Tongue which is to be eaten «old should be allowed to cool in the liquid in which it was boiled. Probable cost, 4s. to 6s. each. Sufficient for eight or nine persons. Ox Tongue, Cured. — Cut away the root, which may afterwards be stewed for stock, leave a Mttle of the fat, and trim the tongue neatly. Eub it well -ft^th common salt, and leave it until the next day; drain, and dry it. Mi.x together one ounce of pounded saltpetre, two ounces of moist sugar, and half a pound of salt. Dry them well, and rub every part of the tongue thoroughly with the powder. Turn it and rub it again every day for three weeks, when it will be ready for cooking, or, if not wanted immediately, for drying or smoking. Probable cost, 4s. to 68. Sufficient for eight or nine persons. Ox Tongue, Fresh, Boiled.— Soak a fresh ox tongue for an hour or more. Trim it neatly, and put it into a large stewpan with plenty of cold water, a bunch of savoury herbs, an onion stuck with three cloves, half a dozen peppercorns, and a table-spoonful of salt

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