Ox Tongue Glacee
Ingredients
Directions
Prepare the tongue
Soak the ox tongue overnight.
Boil steadily for 2½ hours.
Remove the tongue from the pot.
Take off the root before it cools.
Let the tongue cool.
Skin the tongue.
Slice the tongue.
Make the jelly
Prepare the jelly as directed for chicken jelly.
Let the jelly cool enough to work.
Layer and chill
In two jelly molds, place a layer of jelly just stiff enough to cover the bottom.
Add a layer of tongue.
Add a layer of jelly.
Repeat until molds are full.
Place the molds on ice.
Let them chill.
Serve with salad and mayonnaise dressing.
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
- Ox tongue
- The main meat; long gentle boiling makes it tender enough to slice neatly.
- Jelly
- A gelatin-based liquid that sets firm as it chills, holding the sliced tongue in layers.
The step that matters
Layering the jelly. The jelly must be cool enough to handle but still soft enough to spread. If it is too warm, it will not set firmly and the layers can mix; if it is too stiff, it will not spread evenly over the tongue.
“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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