Tongue, Boiled
INGREDIENTS. - 1 tongue, a bunch of savoury herbs, water.
AVERAGE COST, one of moderate size, 3s. 6d.
In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for 12 hours previous to cooking it; if, however, it is fresh from the pickle, 2 or 3 hours will be sufficient for it to remain in soak. Put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs; let it gradually come to a boil, skim well, and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry, instead of ham, and is, by many persons, preferred. If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top, to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish with tufts of parsley.
TRANSPARENT PUDDING. put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it, take off the skin, fasten it down to a piece of board by running a fork through the root, and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley.
TIME. From 3 to 4 hours in a slow oven, according to size.
SEASONABLE at any time.
Tongues alla Nivernese. (Italian Recipe.) INGREDIENTS for dish for 6 persons.-6 sheep's tongues, 1 pint of stock, 6 small lettuces, 6 carrots, chopped parsley, salt, pepper and nutmeg. AVERAGE COST, 4s.
Cleanse the tongues thoroughly, and boil them gently for 2 hours in water with the seasoning and chopped parsley. Take off the skin and let them cool, being careful TIME. A large smoked tongue, 4 to preserve their shape, then lay them in a hours; a small one, 2½ to 3 hours. A large unsmoked tongue, 3 to 3 hours; a small one, 2 to 2 hours.
SEASONABLE at any time.
Tongue, To Carve. Cut a fairly thin slice by passing the knife through in the direction from A to B, as shown in illustration, and continue to cut slices in TONGUE. this way until the best portions of the upper side are served. The fat which lies about the root of the tongue is carved by turning the tongue and cutting in the direction from C to D.
Tongue, To Pickle and Dress a, to Eat Cold. - INGREDIENTS.-6 oz. of salt, 2 oz. of baysalt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace and allspice to taste; butter, common crust of flour and water. AVERAGE COST, medium-sized tongue, 2s. 6d.
Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; stewpan with reduced stock, and, shortly before serving, bring them to a boil and glaze. Place them in a dish so as to form a crown, and between them, a lettuce stuffed with forcemeat, and a carrot cut in the shape of all separately cooked. Fill up the centre space with any vegetable preferred, stewed in a little stock and butter.
TIME.-2 hours.
SEASONABLE at any time.