Ox Tongue, to Collar
Ingredients
Directions
Prepare
Skin the hot ox tongue and cut it lengthwise down the middle.
Roll the tongue tightly with the tip inside and tie it securely with tape.
Press and set
Place the rolled tongue in a collaring-tin or round cake tin.
Put a plate over the tin and add weights on top to press the tongue.
Leave it to cool completely before removing from the tin.
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
- Ox tongue
- Forms the main body of the dish, which is shaped and pressed into a firm roll.
The step that matters
Roll the tongue tightly. A loose roll leaves gaps and air pockets, so the tongue will not hold a neat shape when pressed and sliced. Tying it firmly keeps the layers together as it cools and sets.
“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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