To boil a tongue is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of cooking a pickled or salted beef tongue by boiling. The full recipe is presented here and I hope you enjoy this classic British version of: To boil a tongue.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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 boil a tongue.
A TONGUE, if ſalt, put it in the pot over night, and don't let it boil till about three hours before dinner, and then boil all that three hours ; if freſh out of the pickle, two hours, and put it in when the water boils.
Modern Redaction
Ingredients:
1 salted or pickled beef tongue
Method:
If you are preparing a salted tongue, place in a large bowl, cover with water and set aside to soak over night.
Three hour before your are due to serve, drain the tongue, place in a large pot and cover with plenty of water. Bring to a boil and cook for 3 hours, or until tender. Remove the skin from the tongue before serving.
If you are using a freshly-pickled ox tongue, bring a large pan of water to a boil, add the tongue and cook for 2 hours before serving.
