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Braised Tongue

Braised tongue stewed with herbs and seasoning, served hot with strained gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Braised Tongue

Ingredients

Directions

  1. Prepare the tongue by stewing it with herbs and seasoning in a baking pan.

  2. Cook in the oven until tender.

  3. Serve hot, with a spoonful of strained gravy on each slice.

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

Tongue
Long slow cooking in liquid breaks down its connective tissue, making it tender and sliceable.
Gravy
Adds moisture and savory richness to each slice when served.

“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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