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Boiled Salt Tongue

A boiled tongue that has been salted, served with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Salt Tongue

Ingredients

Directions

Prepare

  1. Soak the tongue overnight.

Cook and cool

  1. Place the tongue in 6 quarts of cold water and boil slowly for 5–6 hours, depending on size.

  2. Remove the tongue from the boiling water and place it in cold water to cool.

  3. Peel off the skin once cooled.

Serve

  1. Serve with vegetables similar to those used for cold corned beef.

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

Salt tongue
The main protein; slow simmering softens its dense muscle and connective tissue into tender meat.

The step that matters

Boil slowly for 5–6 hours. A gentle simmer breaks down connective tissue gradually, making the tongue tender. Boiling hard toughens the outer meat and can leave it dry and uneven, so the heat should stay low and steady.

“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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