Tongue, with Aspic-jelly
Ingredients
Directions
Prepare the tongue
Run an iron skewer through the root of the pickled tongue and tie it with string to form an arch.
Boil the tongue for about 3 hours.
Immerse it in cold water and remove the outer skin.
Truss the tongue again in the arch shape and press it between two dishes until cold.
Decorate and serve
Trim the tongue smooth and carve the surface to resemble leaves and flowers.
Glaze the tongue and place it on a serving dish.
Garnish with aspic jelly and serve.
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
- Pickled tongue
- Is the main meat, cooked until tender and then shaped and pressed for presentation.
- Aspic jelly
- Sets into a clear glaze and garnish that gives the tongue a glossy finish.
The step that matters
Pressing the tongue until cold. Pressing while the tongue cools helps it keep its arch shape and a smooth surface, so the carving and glaze sit evenly. Cooling fully before carving keeps the meat firm enough to cut cleanly.
“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.
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.