Jellied Tongue
Ingredients
Directions
Prepare the tongue
Soak the corned tongue for 12 hours.
Boil the tongue slowly until tender.
Pare and skin the tongue, then place it in a mold.
Set in gelatin
Add the thinly cut lemon on top of the tongue.
Prepare the gelatin according to package instructions and pour it over the tongue.
Refrigerate until set, then turn out when cold.
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
- Corned tongue
- Forms the main body of the dish, providing the meat that the gelatin holds together.
- Gelatine
- Sets the cooking liquid into a firm jelly that holds the tongue and lemon in shape.
- Lemon
- Adds acidity and a bright flavour that cuts through the rich, salty meat.
The step that matters
Refrigerate until set, then turn out when cold.. Gelatine needs to cool fully to form a firm jelly. Turning the mold out too early can make the set break apart or slump.
“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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