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Baked Tongue

A dish of boiled and baked beef tongue coated in egg and cracker crumbs, served with gravy or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Baked Tongue

Ingredients

Directions

Boil the tongue

  1. Boil the tongue for 1 hour.

  2. Add salt and boil for another hour.

  3. Remove the tongue from the pot.

  4. Skin the tongue and remove all rough parts.

Coat and bake

  1. Beat the egg in a bowl.

  2. Roll the tongue in the egg and cracker crumbs.

  3. Place the tongue in a baking pan.

  4. Season the tongue well with salt and pepper.

  5. Add 1 pint of the boiling water to the pan.

  6. Bake the tongue, basting it well while baking.

  7. Serve with gravy or cream sauce.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Tongue
Is the main protein, becoming tender through long simmering before baking.
Egg
Binds the cracker crumbs so they adhere to the tongue's surface.
Cracker crumbs
Form a coating that browns and crisps in the oven.

The step that matters

Basting while baking. Basting keeps the surface moist and helps the coating brown evenly, so the outside does not dry out or scorch while the inside finishes heating.

“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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