Boiled Fresh Tongue
Ingredients
Directions
Wash the tongue well and place it in a pot of boiling water, ensuring it is fully covered.
Add the salt and pepper to the water.
Cook for 6 hours or until the tongue is very tender, stirring occasionally to prevent burning.
Peel off the skin while the tongue is still hot.
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
- Fresh tongue
- Forms the main body of the dish; long simmering turns its tough muscle tender.
- Coarse sea salt
- Seasons the cooking water so the meat is flavoured through as it simmers.
- Black pepper
- Adds a mild, sharp spice to the cooking water for aroma and bite.
The step that matters
Peel off the skin while the tongue is still hot. Once cooled, the skin clings tightly to the meat and tears easily. Peeling while hot lets the skin lift off cleanly, because heat loosens the connective tissue holding it in place.
“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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