TONGUE, WITH ASPIC-JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Run an iron skewer through the root of a pickled tongue; tie some string round the point of the skewer, and fasten it at the other end, thus giving to the tongue the form of an arch.
  2. Boil the tongue for about three hours; when done, immerse it in cold water, and pull off the outer skin.
  3. Then, truss the tongue afresh, in the form of an arch, put it in press, sideways, between two dishes, and when cold, trim it smooth;
  4. or with a small sharp knife, carve the surface, so as to represent leaves and flowers; glaze it over brightly, and place it upon its dish.
  5. Finally, garnish and ornament the tongue with aspic-jelly (No. 1218), and serve.
Original Text
TONGUE, WITH ASPIC-JELLY. RUN an iron skewer through the root of a pickled tongue; tie some string round the point of the skewer, and fasten it at the other end, thus giving to the tongue the form of an arch. Boil the tongue for about three hours; when done, immerse it in cold water, and pull off the outer skin. Then, truss the tongue afresh, in the form of an arch, put it in press, sideways, between two dishes, and when cold, trim it smooth; or with a small sharp knife, carve the surface, so as to represent leaves and flowers; glaze it over brightly, and place it upon its dish. Finally, garnish and ornament the tongue with aspic- jelly (No. 1218), and serve.
Notes
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