Tongue, Beef

Ingredients

• a salted tongue
• put into cold water
• a large bunch of savoury herbs
• two or three large carrots

Method

1. 1

   Soak the tongue, then simmer in cold water until boiling.

2. 2

   Remove scum and simmer gently for 3-4 hours.

3. 3

   Peel the skin off and serve glazed or plain, usually with boiled turnips.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2012. The excerpt below is the record exactly as published.

Tongue, Beef.— If dried, a salted tongue must be soaked for some hours before it is dressed. It must then be put into cold water and gently brought to the boiling point ; then, after the surface of the water has been cleared from scum, the saucepan must be removed from the fire only so far as to reduce the boiling to a gentle simmering. If dried, a tongue will require quite four hours' boiling ; if simply salted, only three hours. ^A^hilst hot, the outer skin of the tongue must be peeled off, and it may be sent to table either glazed or plain. The usual accsmpaniment to boiled tongue is boiled turnips. Tongue, Beef, with Sauce Hachee. ■ — Take a fresh tongue ; let it disgorge, blanch it to remove any tripey taste it may retain ; then stew it in a good braize. When done enough, flay it, cut it in two, spread it open, and cover it over thickly with saiice hachee. Tongue, Boiled. — If the tongue is di-ied, soak it for twelve hours ; if taken fresh from the pickle, an hour or two wiU be sufficient. Put the tongue into cold water, and let it come slowly to the boil. Remove the scum care- fully, and simmer the tongue gentlj' until done enough. Its flavour will be improved if two or three large carrots and a large bunch of savoury herbs

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