Ox Tongue, To Cook (Langue de Bceuf)

Ingredients

• 1 fresh ox tongue
• Flavouring vegetables
• 2 oz. dripping or bacon fat
• A little flour
• A small bunch of herbs
• Juice of 1 lemon

Method

1. 1

   Wash the tongue in warm and then cold water until slimy substance is removed.

2. 2

   Trim and skewer into shape.

3. 3

   Put a fresh tongue into lukewarm water, a smoked one into cold.

4. 4

   Bring to boil and skim.

5. 5

   Add herbs and vegetables for flavoring.

6. 6

   Simmer slowly until tender, which may take 2 to 5 hours depending on size and whether smoked.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 352. The excerpt below is the record exactly as published.

Ox Tongue, To Cook (Langue de Bceuf) When choosing an ox tongue, select one with a smooth skin, as a very rough skin is a sign of age. A tongue fresh from the pickle need not be soaked unless it has been very much salted, then an hour or two in cold water will be sufficient. A tongue that has been smoked for some time may require at least 12 hours’ soaking, and the water should be changed once or twice during this time. After soaking, wash the tongue well, trim it neatly at the root, and skewer it into shape. Put a tongue fresh from pickle into lukewarm water, a smoked SIMPLE AND SAVOURY MEAT DISHES 223 tongue into cold water. Bring it slowly to the boil and skim well. Then add a bunch of herbs, and, if liked, a few pieces of vegetable for flavour- ing. Draw the saucepan to the side of the fire and allow the tongue to simmer very slowly until tender. The time required will depend upon the size of the tongue and also upon whether it has been smoked or not. A small unsmoked tongue will take from 2 to 2\ hours and a large one an hour or so longer. A small smoked tongue will require at least 3 hours and a large one from 4 to 5 hours. The cooking must be carried on very slowly, and the water skimmed whenever necessary. When the tongue is tender, take it up, plunge it into cold water, so that the skin will come away more easily, and skin it carefully. Ox Tongue, To Serve Hot If the tongue is to be eaten hot, cover it with greased paper after skinning and reheat it in the oven for a few minutes. Then brush it over with liquid glaze, or sprinkle it with browned bread- crumbs. Place it on a hot dish and garnish with thin slices of lemon and sprigs of parsley ; or, if preferred, with small bunches of any cooked vege- table that is in season. A good sauce may be poured round it or served separately. Ox Tongue, To Serve Cold If the tongue is to be eaten cold, after skimming truss it into shape on a board by fastening it down at root and tip with fine skewers. When cold, take it up, trim some of the fat from the root and glaze it (see p. 210). Fix a paper frill round the Ox Tongue root and garnish with sprigs of fresh green parsley. Or, the tongue may be made more decorative by piping it with some fresh butter put through a forcing bag. Aspio jelly may be used as a garnish. 882. Ox Tongue in Jelly (Langue de Bcsuf a la Gel6e) Take a cooked ox tongue and while still hot skin and trim it carefully. Roll it into a round shape and pack it tightly into a round cake tin or special mould. Then fill up with some melted meat jelly and allow the whole to set. When quite cold, turn out in a nice round shape and garnish with parsley or watercress. 883. Braised Ox Tongue (Langue de Bceuf Braisee) 1 fresh ox tongue. Flavouring vegetables. 2 oz. dripping or bacon fat. A little flour. A small bunch of herbs. Juice of 1 lemon

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