To roast a tongue or udder is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a pickled tongue that's studded with cloves, roasted and served with gravy. The full recipe is presented here and I hope you enjoy this classic British version of: To roast a tongue or udder.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To roaſt a tongue or udder.
PARBOIL it firſt, then roaſt it, ſtick eight or ten coves about it ; baſte it with butter, and have ſome gravy and ſweet ſauce. An udder eats very well done the ſame way.
Bring a pan of water to a boil, add the tongue and cook for 60 minutes. Drain the tongue, stick the cloves in it, place in a roasting dish then set in an oven pre-heated to 180°C.
Roast for 40 minutes then arrange on a serving dish. Serve accompanied by good gravy and sweet sauce.
