Boiled Tongue
Ingredients
Directions
Boil the saltpetered tongue for five to six hours.
After boiling, place it in cold water for three minutes.
Peel off the skin starting from the tip of the tongue for easier removal.
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
- Saltpetered tongue
- Main ingredient; the long boil softens the tough muscle until it is tender enough to eat.
The step that matters
Peeling the skin after the cold-water rinse. Peeling from the tip gives the skin a starting edge so it lifts cleanly in one piece. The tongue must be cooled first so the outer layer firms enough to handle without tearing the meat beneath.
“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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