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To Roast Tongue and Udder

A dish of beef tongue and udder roasted after curing with salt and saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Roast Tongue and Udder

Ingredients

Directions

Prepare

  1. Clean the tongue thoroughly.

  2. Rub the tongue with coarse sea salt and saltpetre; let it cure for 3 days.

Cook and roast

  1. Boil the tongue and udder until they are tender.

  2. Tie the thick part of the tongue to the thin part of the udder.

  3. Roast the tongue and udder together until cooked through.

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

What each ingredient does

Saltpetre
Helps preserve the meat and gives the cured tongue its pink colour.
Coarse sea salt
Draws moisture out of the meat and seasons it during the cure.

“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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