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Pressed Tongue

A boiled tongue that is cooled, skinned, and pressed until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pressed Tongue

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Wash the tongue thoroughly and trim the root.

Cook

  1. Cook the tongue in a manner similar to corned beef.

  2. Cool it slightly in the cooking water, then lift it out and remove the skin.

Press

  1. Place the tongue in a meat press or crock.

  2. Cover and weigh it down; leave until cold.

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

What each ingredient does

Tongue
Is the main meat; pressing while cooling compacts its fibres into a firm, sliceable block.

“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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