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Cold Tongue

Cold Tongue is a boiled tongue that is peeled, rolled, and chilled in its own broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cold Tongue

Ingredients

Directions

Prepare the tongue

  1. Soak the tongue for a few hours if very salty.

  2. Boil the tongue until tender.

  3. Peel off the skin while hot.

Shape and press

  1. Roll the tongue tightly and secure it with cloth strips.

  2. Press it into a bowl that fits snugly.

  3. Fill the bowl with the boiling liquid and place a saucer and weight on top to prevent floating.

  4. Refrigerate overnight, then remove from the bowl and discard the cloth strips.

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
Forms the main body of the dish; pressing and chilling firm it into a dense, sliceable texture.

The step that matters

Rolling the tongue tightly before pressing. A loosely rolled tongue leaves air gaps and uneven density, so slices hold together poorly once chilled. Tight rolling and snug pressing give a firm, even set.

“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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