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Jellied Tongue

A gelatinous dish made by setting broth over boiled tongue, garnished with parsley and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Tongue

Ingredients

Directions

Make the jelly

  1. Clear the consommé and boil it down with a few spices until strong and well-flavored.

  2. Dissolve the gelatine in cold water for 1 hour.

  3. Pour the boiling broth over the gelatine. Stir over the heat until fully dissolved.

  4. Strain the mixture.

  5. Add wine to taste.

  6. Ensure the mixture measures 3 pints for 1 box of gelatine.

Set and serve

  1. Prepare a mold with the cold boiled tongue.

  2. Pour the jelly over it.

  3. Set aside to harden.

  4. Turn out the jelly.

  5. Garnish with parsley and lemon.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + winetop 19% of all pairs
    Smell alikelow
    Cooked together698 recipes

    Shared aroma: terpineol (pine, woody).

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

What each ingredient does

Cox's gelatine
Sets the liquid into a firm jelly as it cools.
Broth
Provides the main flavor and liquid that becomes the jelly.
Cold boiled tongue
Forms the meat filling set within the jelly.

The step that matters

Dissolving the gelatine fully. Gelatine must be softened in cold liquid first and then fully dissolved in hot broth without boiling hard. Undissolved granules leave gritty patches, and overheating can weaken its setting power, so the jelly may not firm evenly.

Swap the parsley

How well each one fits the dish's main ingredients (veal, wine, lemon):

  1. Thymefits better
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Rosemaryfits about as well

Fit is the average pairing score against veal, wine, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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