Baked Tongue
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Boil the tongue until tender, following the previous recipe's instructions.
Remove the skin from the tongue.
Dust the tongue with bread or cracker crumbs.
Bake
Brown the tongue in a hot oven at 400°F (200°C).
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
- Tongue
- The main ingredient, which boiling makes tender before it is baked.
- Bread or cracker crumbs
- Forms a dry coating that helps the surface brown and crisp in the oven.
The step that matters
Brown the tongue in a hot oven. High, dry oven heat drives browning through the Maillard reaction and crisps the crumb coating. A damp surface or a cool oven leaves the tongue pale and soft.
“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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