Boiled Tongue
Ingredients
Directions
Boil the saltpetered tongue for five to six hours.
After boiling, place it in cold water for three minutes.
Peel off the skin starting from the tip of the tongue.
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
- Saltpetered tongue
- The main ingredient, which the long boil cooks until tender enough to peel.
The step that matters
Peeling the skin after the cold-water rest. The tongue must be cooled briefly before peeling so it can be handled safely and the skin separates cleanly from the meat. Starting the peel at the tip gives a loose edge to grip. Peeling while the meat is still very hot can tear the flesh.
“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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