Skip to main content
Main

Rolled Tongue

Rolled tongue is a boiled ox tongue pressed into a tin, cooled, glazed, and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Rolled Tongue

Ingredients

Directions

Prepare

  1. Soak the tongue in cold water for 2‑3 hours if fresh from the pickle; if dry, soak in cold water.

  2. Place the tongue in a large pot with cold water and savory herbs.

Cook and shape

  1. Bring to a boil, skim off scum, then simmer gently until tender.

  2. Remove the skin, trim the roots, and remove the bones.

  3. Press the tongue into a round tin just large enough to hold it.

  4. Place a dish with a weight on top and let it cool.

Serve

  1. Once cold, turn it out, glaze it, or wrap it in a napkin and garnish with parsley.

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

What each ingredient does

Ox tongue
Provides the main meat; long simmering turns its tough muscle tender.
Savory herbs
Add aroma to the cooking water, flavouring the meat as it simmers.

The step that matters

Simmer gently until tender. A rolling boil toughens and breaks up meat proteins and can make the tongue ragged, while gentle simmering lets connective tissue soften slowly for a tender, intact result.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes