Ox Tongue, Potted Whole

Ingredients

• an ox tongue
• half a pound of fat bacon
• a pound of rump-steak
• a cow-heel, boiled and boned
• another shce of steak
• a quarter of a tea-spoonful of powdered ginger
• a quarter of a tea-spoonful of powdered cloves
• two tea-spoonfuls of white pepper
• a bay-leaf
• two onions
• a carrot
• a bunch of sweet herbs
• a quart of water
• two glassf uls of sherry
• half a pint of mild ale

Method

1. 1

   Wash the tongue and remove rough parts.

2. 2

   Layer bacon, steak, and tongue in a pan, cover with cow-heel, more steak, and bacon.

3. 3

   Season with ginger, cloves, white pepper, bay-leaf, onions, carrot, and herbs.

4. 4

   Pour over water, sherry, and ale.

5. 5

   Cover and bake until cooked, then press overnight before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1056. The excerpt below is the record exactly as published.

Ox Tongue, Potted Whole (for a picnic or supper). — Take an ox tongue out of ox (490) OXP pickle and wash, it well. If tlie root has not heen cut away, take off the rough parts. Put half a pound of fat bacon at the bottom of a deep round pan just large enough for the pur- pose, and then a pound of rump-steak ; upon these place the tongue, which has been rolled and bound with tape. Cover it with a cow-heel, boiled and boned, another shce of steak and bacon, and season the whole with a quarter of a tea-spoonful of powdered ginger, a quarter of a tea-spoonful of powdered cloves, two tea- spoonfuls of white pepper, and a bay-leaf. Add two onions and a carrot, sliced, a bunch of sweet herbs, and pour over the whole a quart of water, two glassf uls of sherry, and half a pint of mild ale

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