Ox Tongue, Fresh, Roasted

Ingredients

• a fresh ox tongue
• about a dozen cloves
• half a pint of good brown gravy

Method

1. 1

   Soak and boil the tongue for 3 hours.

2. 2

   Remove skin, trim, and stick cloves into it.

3. 3

   Roast over a fire, basting with dripping or butter.

4. 4

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1055. The excerpt below is the record exactly as published.

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. Let it boil, then draw the saucejjan to the side of the fire, and simmer very gently for three hoxrrs. Ascertain whether the tongue is done enough by pushing a skewer into it, then take off the outer skin, serve the meat on a hot dish, and send piquante or tomato sauce to table in a tiireen. Probable cost, 3s. to 4s. Sufficient for eight or "nine persons. Ox Tongue, Fresh, Larded.— Soak the tongue, and boil it gently for about three hours. Take off the rough skin, and lard the upper part of the tongue evenly with strips of fat bacon. Put it again into the saucepan -with as much of the liquor in which it was boiled as will cover it, a dozen fried button onions, a little pepper and salt, and an ounce and a half of butter, roUed thickly in flour. Stew gently for an hour. A quarter of an hour before the t®ngue is taken up, put with it a table-spoonful of strained lemon-juice and a glassful of port. Serve the tongue on a hot dish with the gravy poured over it. Time, four hours. Probable cost, 48. to 6s. Sufficient for eight or nine persons. Ox Tongue, Fresh, Roasted.— Soak the tongue, and boil it gently for about three hours. Brain it, take off the skin, trim the root neatly, stick about a dozen cloves into it, 32 and roast before a clear fire, basting it well ' with good dripping or butter. Serve on a i hot dish, and send half a pint of good brown ' grav

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