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Salmi of Tongue with Tomato Sauce

Tongue in tomato sauce is a dish of cooked tongue simmered in a tomato-based gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and flour are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,065 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmi of Tongue with Tomato Sauce

Ingredients

Directions

Prepare

  1. Slice the cooked tongue neatly.

Make the sauce

  1. Heat the remaining gravy in a saucepan.

  2. Add ½ cup of liquor from canned tomatoes to the gravy.

  3. If the sauce is too thin, thicken it with a little browned flour.

Simmer

  1. Once boiling, add the pieces of tongue and let them simmer for about 15 minutes.

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. Tomato + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cooked tongue
Provides the main meat, which becomes tender while simmering in the sauce.
Tomato liquor
Adds acidity and tomato flavour to the sauce.
Gravy
Forms the savoury liquid base that the tongue simmers in.
Browned flour
Thickens the sauce and adds a toasted, nutty note when used.

The step that matters

Simmering the tongue. Once the sauce boils, the tongue should simmer gently rather than boil hard. Vigorous boiling can toughen the meat and make the sauce reduce unevenly.

“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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