Test on Jellied Ox Tongue
Ingredients
Directions
Prepare
Cook the beef tongues until tender, then skin them.
Prepare gelatin water by dissolving 1 pound of gelatin in 9 pounds of boiling water.
Pack and seal
Pack 4.75 pounds of cooked meat and 1.75 pounds of gelatin water into each 6-pound can.
Seal the cans and store them appropriately.
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
What each ingredient does
- Beef tongues
- Provide the meat that is cooked until tender and packed into the cans.
- Gelatine
- Sets the cooking liquid into a firm jelly that holds the meat together when cold.
The step that matters
Dissolving the gelatine in boiling water. Gelatine must fully dissolve so the liquid sets evenly; undissolved granules leave gritty or weak spots in the jelly once cooled.
“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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