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Beef Tongue

A boiled beef tongue coated in egg and cracker crumbs, then baked and served with caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,650 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beef Tongue

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the tongue

  1. Boil the tongue until the skin peels off.

Coat

  1. Beat the egg in a bowl.

  2. Roll the tongue in the beaten egg.

  3. Coat the tongue in cracker crumbs.

Bake and serve

  1. Brown in a 400°F (200°C) oven.

  2. Serve hot with caper sauce.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef tongue
Forms the main body of the dish, becoming tender through boiling.
Egg
Acts as a binder so the cracker crumbs stick to the tongue.
Cracker crumbs
Form a crisp, browned coating when baked.

“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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