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Pyramid Op Tongue with Turnips

Sliced tongue served in a pyramid shape over mashed turnips, kept warm in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pyramid Op Tongue with Turnips

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the tongue until tender.

  2. Peel the tongue and slice it.

Keep warm and serve

  1. Place the slices between two plates in a 350°F (175°C) oven to keep warm.

  2. Serve the sliced tongue around the mashed turnips in the middle of the dish.

  3. Glaze the top lightly.

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 main meat; long gentle boiling softens its connective tissue until tender.
Turnips
Form the mashed base, adding body, moisture and a mild, slightly sweet flavour.

The step that matters

Boil the tongue until tender. Tongue is tough connective tissue. Simmering it gently until the collagen breaks down makes the slices tender; undercooked tongue stays chewy.

“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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