Ox Tongue is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method for preparing a pickled ox tongue so that it cools straight and can be sliced when cold. The full recipe is presented here and I hope you enjoy this classic British version of: Ox Tongue.
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This is a classic recipe for a Victorian version of Ox Tongue that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 394.—OX-TONGUE.
Ox-tongues being sold ready pickled or smoked, it becomes almost needless to give instructions for that part of their preparation; it will suffice to say, that to effect the curing of tongues, it will be only necessary to refer to the instructions for pickling pressed beef.
The tongue should be boiled very slowly for about two hours and a half ; and when done, plunged into cold water to enable you to remove the furred coating or skin ; it should then be placed with the root end up against a piece of board set close to the wall by the dresser ; and by sticking a strong fork in the top of the tongue, it will by this means be curbed and held in an erect and elegant form, until set quite cold. The tongue must then be trimmed and glazed, if intended to be eaten cold ; and if it is to be served hot, should be wrapped up in a sheet of greased paper and warmed in hot water for a quarter of an hour previously to its being garnished, either with dressed spinach, sprouts, cauliflowers, brocoli, Jardinière, Macédoine, &c.; and served either as a small remove, or flank dish, or even as an entrée ; in which case it may also be garnished with macaroni, braised cabbage, sauce tomata, piquante, poivrade, &c.
Modern Redaction
Ingredients:
1 pickled or cured ox-tongue (to do this follow the recipe for pressed beef
Method:
Bring a large pan of water to a gentle boil. Add the prepared tongue and cook gently for about 2 hours. After this time, remove from the pan and immediately plunge in a large bowl of cold water.
When cooled, remove the skin from the tongue then stick a fork in the tip. Set it upright and tie to a board by the fork then set upright and allow to cool. This way, the tongue will set upright or straight and can be served more easily.
It can either be served cold or warm To warm it, tie in greaseproof (waxed) paper and place in a pan of hot water for 15 minutes immediately to serving.
Garnish with mixed garden vegetables and serve accompanied by tomato sauce, piquante sauce or poivrade sauce.
