Boiled Tongue
Ingredients
Directions
If using a fresh tongue, place it in hot water; if using a salt tongue, place it in cold water.
Boil the tongue until tender.
Once done, remove the skin.
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 step that matters
Starting the tongue in hot or cold water. Placing a fresh tongue in hot water and a salt tongue in cold water matches each tongue's condition. Cold-starting a salt tongue lets it cook gradually and removes excess salt, while hot water suits a fresh tongue.
“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.
More boiled tongue recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.