Showing posts with label Tongue. Show all posts
Showing posts with label Tongue. Show all posts

TO PICKLE AND DRESS A TONGUE TO EAT COLD

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter, common crust of flour and water.

Mode.--Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; 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 or 4 hours in a slow oven, according to size.

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TO CURE TONGUES

Author: Top of the Rock Astronaut / Labels:

I.

INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz. of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt.

Mode.--Rub the above ingredients well into the tongue, and let it remain in the pickle for 10 days or a fortnight; then drain it, tie it up in brown paper, and have it smoked for about 20 days over a wood fire; or it may be boiled out of this pickle.

Time.--From 10 to 14 days to remain in the pickle; to be smoked 24 days.

Note.--If not wanted immediately, the tongue will keep 3 or 4 weeks without being too salt; then it must not be rubbed, but only turned in the pickle.

II.

INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered saltpetre.

Mode.--Rub the above ingredients well into the tongues, and keep them in this curing mixture for 2 months, turning them every day. Drain them from the pickle, cover with brown paper, and have them smoked for about 3 weeks.

Time.--The tongues to remain in pickle 2 months; to be smoked 3 weeks.

Sufficient.--The above quantity of brine sufficient for 12 tongues, of 5 lbs. each.

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BOILED TONGUE

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.

Mode.--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 in 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.

Time.--A large smoked tongue, 4 to 4-1/2 hours; a small one, 2-1/2 to 3 hours. A large unsmoked tongue, 3 to 3-1/2 hours; a small one, 2 to 2-1/2 hours.

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A PICKLE FOR TONGUES OR BEEF (Newmarket Recipe)

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar, 1/2 oz. of saltpetre.

Mode.--Put all the ingredients into a saucepan, and let them boil for 1/2 hour, clear off the scum as it rises, and when done pour the pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in the pickle from 8 to 14 days, according to the size. It will keep good for 6 months if well boiled once a fortnight. Tongues will take 1 month or 6 weeks to be properly cured; and, in salting meat, beef and tongues should always be put in separate vessels.

Time.--A moderate-sized tongue should remain in the pickle about a month, and be turned every day.

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Beef Tongue (Fresh)

Author: Top of the Rock Astronaut / Labels:


Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1 carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of cooking wine, and a little water. Stew 4 hours. Strain out the vegetables and put in a little browned flour.

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Jellied Tongue

Author: Top of the Rock Astronaut / Labels:


Make a jelly of ¼ a box of gelatine and a pint of soup stock; season highly when it begins to thicken. Wet a mould and lay slices of tongue all over the bottom and sides. When it begins to set fill the centre with chopped chicken, hard boiled eggs, or just use tongue alone. When cold and firm garnish with parsley.

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Tongue Squares

Author: Top of the Rock Astronaut / Labels:


Fry squares of bread, sprinkle grated Parmesan cheese on them, season highly with pepper and salt. Pile grated tongue in a pyramid on each square. Serve either hot or cold.

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Scalloped Tongue

Author: Top of the Rock Astronaut / Labels:


Take the ends and poorer parts of a boiled tongue, chop quite fine, add a little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill the dish in this way. When nearly full pour over the whole ½ a cup of stock. Then finish with a layer of bread crumbs and bits of butter. Brown in the oven.

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Tongue Toast

Author: Top of the Rock Astronaut / Labels:


Mince cold boiled tongue fine; mix it well with cream and to every ½ pint of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a few minutes. Serve on hot buttered toast.

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