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Boiled Tongue and Tomato Sauce

A boiled tongue served with a tomato sauce made from canned tomatoes, butter, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Boiled Tongue and Tomato Sauce

Ingredients

Directions

Prepare the tongue

  1. Boil the pickled tongue until well done.

  2. Peel the boiled tongue.

Make the sauce

  1. In a saucepan, boil the can of tomatoes until reduced by half.

  2. Strain the reduced tomatoes.

  3. In a bowl, rub together the butter, flour, and salt.

  4. Add the butter mixture to the strained tomatoes.

  5. Bring the mixture to a boil.

Serve

  1. Pour the sauce over the tongue.

  2. Serve.

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 flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tomato + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pickled tongue
Forms the main body of the dish and is tenderised by long boiling.
Tomatoes
Provide acidity and body, and reducing them concentrates their flavour and thickens the sauce.
Butter
Adds richness and fat, giving the sauce a smooth mouthfeel.
Flour
Thickens the sauce by binding with the butter and absorbing liquid as it heats.

The step that matters

Boiling the tomatoes until reduced by half. Reducing concentrates flavour and thickens the sauce. Stopping too early leaves it thin and watery, while over-reducing can make it overly sharp and dense.

Swap the tomato

How well each one fits the dish's main ingredients (butter, flour):

  1. Shallotfits better
  2. Leekfits better
  3. Arrowrootfits better
  4. Tomatothe original

Fit is the average pairing score against butter, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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