Boiled Tongue is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of tongue boiled with savoury herbs that's boiled and glazed when cold, prior to serving. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Tongue.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED TONGUE.
673. 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 sock. 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.
Average cost, for a moderate sized tongue, 3s. 6d.
Take a freshly-pickled tongue, place in a large bowl, cover with water and set aside to soak for 3 hours. Drain the tongue, transfer to a pan then add the herbs and pour over plenty of cold water. Bring gradually to a boil then skim the surface. Reduce to a simmer and cook gently until the tongue is tender (about 3 1/2 hours).
When the tongue is cooked, peel off the tongue. Arrange on a plate and garnish with broccoli or cauliflower florets or baby sprouts. Serve immediately.
If you wish to serve cold, then, after peeling the tongue attach it to a board by sticking forks through the root and the tip (this keeps the tongue straight as it cools). When the tongue is cold, glaze it then garnish with tufts of parsley and serve.
