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Jellied Tongue

A chilled gelatin set made from tongue cooking liquid, stock, and gelatin, layered with sliced tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vinegar and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Jellied Tongue

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water for 2 hours.

  2. Pour the boiling water over the soaked gelatine, then add the stock and heated cooking liquid.

  3. Flavor the mixture with vinegar, sherry, pepper, and salt, then strain through a cloth.

Set in the mold

  1. When the jelly begins to thicken, pour a little into a wet brick-shaped mold.

  2. Arrange slices of tongue in the mold, alternating with layers of jelly until full, finishing with jelly on top.

  3. Garnish with nasturtium leaves.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sherry + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the stock into a firm jelly that holds the tongue slices in place.
Tongue
Provides the meat that is suspended within the set jelly.
Stock
Supplies the liquid base and savoury flavour of the jelly.
Sherry
Adds aromatic flavour and a touch of sweetness to the jelly.
Vinegar
Adds acidity that brightens the flavour of the rich jelly.

The step that matters

Pouring jelly onto the tongue at the right thickness. Gelatine sets as it cools, so if the jelly is too thin it runs between the tongue slices and the layers won't hold; if it has set too far, the layers won't fuse. Pouring when it just begins to thicken gives layers that bond and hold the meat in place.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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