To Dress Beef Tongues

Ingredients

• When taken fresh from the pickle
• two or three carrots
• a large bunch of savoury herbs
• a small onion
• one mild turnip

Method

1. 1

   Soak the tongue if necessary, then boil it slowly.

2. 2

   Add carrots, herbs, onion, and turnip after skimming off the scum.

3. 3

   Simmer until tender, then peel the skin off and serve.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 197. The excerpt below is the record exactly as published.

TO DRESS BEEF TONGUES. When taken fresh from the pickle they require no soaking, unless they should have remained in it much beyond the usual time, or have been cured with a more than common proportion of salt ; but when they have been smoked and highly dried, they should be laid for two or three hours into cold, and as much longer into tepid water, before they are dressed: if extremely dry, ten or twelve hours must be allowed to soften them, and they should always be brought very slowly to boil. Two or three carrots and a large bunch of savoury herbs, added after the scum is cleared off, will improve them. They should be simmered until they are extremely tender, when the skin will peel from them easily. A highly dried tongue of moderate size will usually require from three and a half to four hours’ boiling ; an unsmoked one about an hour less ; and for one which has not been salted at all a shorter time will suffice. BORDYKE RECEIPT FOR STEWING A TONGUE. After the tongue has been soaked, trimmed, and washed with extreme nicety, lay it into a vessel of fitting size, and place round it three or four pounds of the neck, or of any other lean cuttings of beef, with some bones of undressed veal, and pour in sufficient cold water to keep it covered until it is done ; or, instead of this, use strong unseasoned beef broth made with the shin, and any odd bits or bones of veal which may be at hand. Let the tongue be brought to boil very gradually, that it may be plump and tender. Remove the scum when it first rises, and when it is quite cleared off add a large 2C4 MODERN COOKERY. [chap. x. faggot of parsley, thyme, and winter savoury, three ct rrots, a small onion, and one mild turnip

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