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A dish of smoked ox‑tongue served with mashed turnips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Turnips

Turnips

Ingredients

Directions

Cook the tongue and turnips

  1. Boil the smoked ox-tongue until very tender.

  2. While the tongue is cooking, prepare the turnips by boiling them until soft, then mash them.

Shape and serve

  1. Mold the mashed turnips into half-egg shapes using a tablespoon.

  2. Serve the ox-tongue garnished with the hot mashed turnips.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Smoked ox-tongue
The main meat; long boiling breaks down connective tissue so it turns tender, and smoking adds aroma.
Turnips
Mashed into a soft, moist base that complements the rich, tender meat.

The step that matters

Boil the ox-tongue until very tender. Tongue is rich in connective tissue, which only softens after prolonged, gentle cooking in liquid. Pulling it early leaves the meat tough and chewy, so keep boiling until a fork or knife slides in easily.

“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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