Stewed Tongue
Ingredients
Directions
Cut the boiled tongue into thick slices.
Stew the slices in rich gravy for about three hours, until quite tender.
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
- Its connective tissue breaks down slowly during stewing, turning the meat tender and succulent.
- Rich gravy
- Keeps the slices moist and carries flavour into the meat as it simmers.
The step that matters
Stewing until tender. Tongue is full of connective tissue that needs long, gentle moist heat to soften into gelatin. Stopping early leaves it tough, while a hard boil can toughen the muscle fibres and dry the surface.
“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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