Skip to main content
Main

Roasted Tongue

A dish of parboiled tongue roasted with bacon and served with roast mutton sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Roasted Tongue

Ingredients

Directions

Prepare

  1. Parboil the fresh tongue to remove the skin.

  2. Cover the tongue with slices of fat bacon and tie them around.

  3. Place the tongue on a double spit to prevent perforation.

Roast and serve

  1. Roast for 30 minutes over a quick fire.

  2. Serve with roast mutton sauce.

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. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Tongue
The main meat, which becomes tender with slow roasting.
Fat bacon
Wrapped around the tongue, it melts and bastes the meat, keeping it moist.

“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.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes