Tongue with Aspic Jelly

Ingredients

• a tongue
• a pint of the liquor
• a small sprig of thyme
• three shallots
• a bay-leaf
• a small piece of mace
• three cloves
• two ounces of gelatine
• the whites of two eggs
• a cupful of cold water
• a tea-spoonful of tarragon vinegar

Method

1. 1

   Boil the tongue, then roll or fix it until cold.

2. 2

   Take the liquor, add thyme, shallots, bay leaf, mace, and gelatine.

3. 3

   Stir until dissolved, then cool.

4. 4

   Whisk egg whites with water and vinegar, stir into the liquor, boil gently for 15 minutes, then strain through a jelly-bag.

5. 5

   Glaze the tongue and serve with jelly cubes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2017. The excerpt below is the record exactly as published.

Tongue with Aspic Jelly.— Boil a tongue in the usual way, and either roll it, or fix it on a board till quite cold. Take a pint of the liquor in which it was boiled, perfectly free from fat and sediment, and put it into a stewpan. with a small sprig of thyme, three TON ( 987 ) TRA shallots, a bay-leaf, a smaU piece of mace, three cloves, and two ounces of gelatine. (Stir it until the latter is dissolved, then lift it to the side of the fire, and let it cool. Whisk the whites of two eggs with a cupful of cold water and a tea-spoonful of tarragon vinegar

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