Name: Curing and Glazing Tongue
Ingredients: 1 beef tongue; strong gravy (for aspic jelly); caramel (for coloring); weights (for support); sharp skewer; strong steel carving fork

Curing and Glazing Tongue

Ingredients

Directions

Place the tongue on a clean board, root end down.
Pin it down with a carving fork and stretch it straight.
Secure the tip with a skewer and support with weights.
Let it cool completely.
Glaze the tongue with reduced strong gravy until it thickens enough to coat a spoon.
Pour the glaze into a jar and let it solidify.
Melt the glaze in a bain-marie when ready to use.
Brush the glaze over the tongue and let it dry.

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.