Boiled Corned Tongue
Ingredients
Directions
Cook
Boil the tongue for 3 hours.
Prepare and serve
Dip it in cold water and peel off the skin.
Carve it slanting across to make long, thin slices.
Serve like boiled ham without sauce.
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
- Corned tongue
- Is the main ingredient; boiling tenderises the meat and makes its skin easy to peel.
The step that matters
Peeling the tongue after boiling. The skin is loosened by cooking and cooling in cold water, so peeling while the tongue is still hot or undercooked can tear the meat and leave skin behind.
“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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