Boiled Fresh Tongue
Ingredients
Directions
Wash the tongue and place it in 4 quarts of boiling water.
Add a large handful of coarse sea salt.
Boil slowly for 6 hours if large.
When done, transfer to cold water and skin it like salt 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
- Tongue (in the method)
- The main protein; slow simmering in salted water makes it tender.
- Coarse sea salt
- Seasons the tongue and the cooking water during the long simmer.
The step that matters
Boil slowly. A slow simmer keeps the water below a hard boil, which tenderises the connective tissue gently. A rapid boil can toughen the outer meat and break the surface unevenly.
“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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