Smoked Tongue
Ingredients
Directions
Cook the tongue
Place the tongue in a large kettle and cover it completely with cold water.
Keep adding hot water as it boils down to keep it covered.
Cover with a lid and place a heavy weight on top to prevent steam from escaping.
Boil slowly and steadily for four hours.
If the tongue is very dry, soak it overnight before boiling.
Cool and serve
Once cooked, let the tongue cool in the boiling liquid outdoors.
Slice very thinly and garnish with parsley.
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.
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The step that matters
Keeping the tongue fully covered while it boils. Keeping the tongue submerged and the pot covered with a weighted lid holds heat and moisture steadily, so the meat cooks evenly and stays tender rather than drying at the exposed surface.
“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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