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Beef Tongue

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and beef work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Beef Tongue

Ingredients

Directions

  1. Boil the pickled tongue for 2 hours.

  2. Peel the tongue and let it cool.

  3. Make a large incision in the underside and fill it with light forcemeat containing pounded green truffles.

  4. Sew the incision closed and trim the tongue neatly.

  5. Rub the outside with yolk of egg.

  6. Cover with a paste made from beef marrow.

  7. Wash the paste with white of egg and decorate as desired.

  8. Bake in a moderately heated oven until tender.

  9. Serve with truffle sauce, stewed spinach, or turnips.

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. Truffle + beeftop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  3. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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