Rolled Tongue
Ingredients
Directions
Prepare
While the boiled tongue is still warm, roll it with the tip inside.
Place it in a round tin just large enough to hold it in place.
Let it stand overnight to maintain its shape.
Serve
Serve it whole on a bed of salad, watercress, or parsley.
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
- Boiled tongue
- Forms the main body of the dish, and its meat is shaped while still warm.
The step that matters
Rolling the tongue while still warm. Warm meat is pliable, so it can be rolled into shape without tearing. Once it cools, the proteins firm up and the tongue resists being reshaped, so the roll is best set while warm.
“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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