Home › The Principles of Cookery › Tongue

Tongue

In choosing a tongue, take one which is plump and smooth-skinned, as that is a sign that it is young and tender; and also endeavour to ascertain how long it has been dried or pickled, so as to know whether or not it will require long soaking before being dressed. If very hard and dry, it will be necessary to soak it at least twelve hours in plenty of water; if fresh from the pickle, two or three hours' soaking will be sufficient. Horse tongues are frequently sold as ox tongues to inexperienced purchasers. The former may be known by a spoon-like expansion at the end.