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To Boil Ox-tongue

Boiled ox tongue served cold with meat glaze, creamed butter or lard, and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Ox-tongue

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare and boil

  1. Wash the tongue thoroughly.

  2. Place it in a pan and cover with enough water.

  3. Boil for about 3 hours.

Skin and shape

  1. Remove from water and skin while hot.

  2. Shape the tongue nicely.

Glaze and serve

  1. If serving cold, brush with dissolved meat glaze and decorate with creamed butter or lard.

  2. Garnish with chopped aspic jelly.

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.

Explore the science

The step that matters

Skinning while hot. The skin peels away cleanly only while the tongue is still hot. Once it cools, the skin clings to the meat and tears, making the job harder and messier.

“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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