Potted Tongue
Ingredients
Directions
Prepare
Trim away and scrape off any dark, unsightly portions of the tongue.
Cut the remaining tongue into thin slices and chop it small.
Pound and flavour
Pound the chopped tongue in a mortar until quite smooth.
While pounding, gradually add the flavouring ingredients to taste.
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
- Collared tongue
- Forms the main body of the paste, and pounding it smooth gives the spread its texture.
The step that matters
Pounding until quite smooth. Pounding breaks the meat into fine fibres so the paste spreads evenly. Stopping early leaves a coarse, stringy texture that does not hold together well.
“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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