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Tongue and Prunes

A stew of beef tongue cooked with prunes, raisins, sugar, spices, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Tongue and Prunes

Ingredients

Directions

  1. Parboil and skin the beef tongue.

  2. Add prunes, raisins, sugar, and spices to the pot.

  3. Let it stew until perfectly cooked.

  4. When nearly done, add the lemon.

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. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  2. Raisin + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Beef + raisintop 19% of all pairs
    Smell alikelow
    Cooked together1,273 recipes

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

  5. Beef + lemontop 21% of all pairs
    Smell alikemoderate
    Cooked together4,278 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef tongue
Forms the main body of the dish and becomes tender through slow stewing.
Prunes
Add sweetness and a soft, moist texture as they soften in the stew.
Raisins
Add sweetness and chewy texture as they plump in the cooking liquid.
Sugar
Adds sweetness that balances the tartness of the lemon and the savory meat.
Lemon
Adds acidity that brightens the sweet fruit and rich meat.

The step that matters

Adding the lemon near the end. Acid added too early can toughen the meat's surface and dull the fruit's flavour during long stewing. Adding it when nearly done keeps the lemon bright and fresh-tasting.

Swap the lemon

How well each one fits the dish's main ingredients (beef, raisin, sugar):

  1. Figfits better
  2. Vanillafits better
  3. Applefits about as well
  4. Lemonthe original

Fit is the average pairing score against beef, raisin, sugar. 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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