Home › The Principles of Cookery › OX TONGUE, POTTED WHOLE (for a Picnic or Supper)

OX TONGUE, POTTED WHOLE (for a Picnic or Supper)

Take an ox tongue out of pickle and wash it well. If the root has not been cut away, take off the rough parts. Put half a pound of fat bacon at the bottom of a deep round pan just large enough for the purpose, and then a pound of rump-steak; upon these place the tongue, which has been rolled and bound with tape. Cover it with a cow-heel, boiled and boned, another slice of steak and bacon, and season the whole with a quarter of a tea-spoonful of powdered ginger, a quarter of a tea-spoonful of powdered cloves, two tea-spoonfuls of white pepper, and a bay-leaf. Add two onions and a carrot, sliced, a bunch of sweet herbs, and pour over the whole a quart of water, two glassfuls of sherry, and half a pint of mild ale. Cover the pan closely, and place it in a moderate oven. When the tongue is sufficiently cooked, take it out, put over the meat a thin board with a weight upon it, and leave it until the following day. Place it on a dish, and glaze neatly before serving. If wished, part of the tongue can be eaten hot, and the remainder afterwards pressed. Time, three hours and a half to bake the meat. Probable cost, 8s. Sufficient for eighteen or twenty persons.