Skip to main content
Main

Jellied Tongue

A chilled tongue dish set in gelatin with stock, vinegar, sherry, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Vinegar and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Jellied Tongue

Ingredients

Directions

Prepare the jelly

  1. Soak the gelatine in cold water for 2 hours.

  2. Pour boiling water over the soaked gelatine, then add the stock and heated tongue liquor.

  3. Flavor the mixture with vinegar, sherry, pepper, and salt, then strain through a cloth.

Set and serve

  1. When the jelly begins to harden, pour a little into a wet brick-shaped mold.

  2. Arrange slices of tongue on top, then add more jelly until the mold is full, finishing with jelly on top.

  3. Garnish with nasturtium leaves.

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. Vinegar + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sherry + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Gelatine
Sets the liquid stock into a firm, sliceable jelly once chilled.
Tongue
Provides the meat that is suspended in the jelly and sliced for serving.
Stock
Supplies the main savory liquid that gives the jelly its flavor and body.
Sherry
Adds aromatic depth and a mild sweetness to the seasoned jelly.
Vinegar
Adds acidity that brightens the flavor and balances the rich stock.

The step that matters

Pour a little jelly before adding the tongue. The jelly must be partly set but still liquid. If it is too thin, the tongue slices float or shift. If it is too firm, the layers will not bond and the jelly can separate when sliced.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes