Name: Tongue in Currant Juice
Ingredients: 1 tongue (any kind, boiled); 1 glass currant jelly

Tongue in Currant Juice

Ingredients

1 tongue (any kind, boiled)
1 glass currant jelly

Directions

Chop the boiled tongue finely.
Melt the currant jelly in a saucepan.
Mix the chopped tongue with the melted jelly.
Stew the mixture for two hours.

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: Provides the meat that forms the bulk of the dish, becoming tender during stewing.
Currant jelly: Adds sweetness and acidity, and moistens the meat as it melts into a glaze.

“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.