Ox-Tongue, with Spinach

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Procure a pickled tongue, run an iron skewer through it from the root to the pointed end; tie a piece of string at one end of the skewer, and fasten it at the other, so as to keep it in shape.
  2. The tongue should then be put on the fire in cold water, and kept gently boiling for about three hours, when it must be taken up, and after removing the outer cuticle, should be placed in the larder to cool.
  3. It should then be neatly trimmed, wrapped in a piece of buttered paper, and put into an oval stewpan, with a little common broth.
  4. Three quarters of an hour before sending it to table, put the tongue in the oven, or on a slow fire, to get warmed through; then glaze it, and dish it up with some prepared spinach (No. 112) round it, pour a little Espagnole sauce, or some half glaze round the base, and serve.
Original Text
OX-TONGUE, WITH SPINACH. PROcURE a pickled tongue, run an iron skewer through it from the root to the pointed end; tie a piece of string at one end of the skewer, and fasten it at the other, so as to keep it in shape. The tongue should then be put on the fire in cold water, and kept gently boiling for about three hours, when it must be taken up, and after removing the outer cuticle, should be placed in the larder to cool; it should then be neatly trimmed, wrapped in a piece of buttered paper, and put into an oval stewpan, with a little common broth. Three quar- ters of an hour before sending it to table, put the tongue in the oven, or on a slow fire, to get warmed through; then glaze it, and dish it up with some prepared spinach (No. 112) round it, pour a little Espagnole sauce, or some half glaze round the base, and serve.
Notes
—