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Lamb Tongues in Jars

Lamb tongues are cured, boiled, packed in jars with allspice and white wine vinegar, then sealed and stored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Lamb Tongues in Jars

Ingredients

Directions

Prepare

  1. Cure the lamb tongues as if canning them.

  2. Cook the tongues in boiling water for one hour, then cool in cold water.

Pack and store

  1. Pack the tongues in jars with the roots trimmed and ends pointing the same direction.

  2. In pint jars, place five small tongues; in quart jars, place seven large tongues.

  3. Add a few whole allspice to each jar and fill with white wine vinegar.

  4. Screw the jar covers tightly and pack jars in sawdust for storage in a cool place.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Lamb + allspicetop 17% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. White wine + allspicetop 18% of all pairs
    Smell alikemoderate
    Cooked together314 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Lamb + white winetop 22% of all pairs
    Smell alikemoderate
    Cooked together172 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

What each ingredient does

Lamb tongues
Provide the meat that is cured, cooked and preserved in the jars.
White wine vinegar
Acts as the preserving liquid that fills the jars and gives the tongues a sharp, acidic flavour.
Whole allspice
Adds warm, aromatic spice flavour to the jarred tongues.

Swap the allspice

How well each one fits the dish's main ingredients (lamb, white wine, vinegar):

  1. Garlicfits better
  2. Peppermintfits better
  3. Tarragonfits better
  4. Allspicethe original

Fit is the average pairing score against lamb, white wine, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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