To Roast Tongue and Udder
Ingredients
Directions
Prepare
Clean the tongue thoroughly.
Rub the tongue with coarse sea salt and saltpetre; let it sit for 3 days.
Cook and roast
Boil the tongue and udder with some fat until tender.
Tie the thick part of the tongue to the thin part of the udder.
Roast the tongue and udder together until cooked through.
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
- Beef tongue
- Forms the main meat, which becomes tender through boiling and then firms as it roasts.
- Beef udder
- Adds a rich, tender meat that is cooked alongside the tongue.
- Saltpetre
- Acts as a curing agent that helps preserve the meat and gives it a pink colour.
The step that matters
Rubbing the tongue with salt and saltpetre and letting it sit for 3 days. Saltpetre and salt cure the meat by drawing out moisture and slowing spoilage. Too little time leaves the cure incomplete, and too much can make the meat overly salty and dry.
“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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