Bordyke Receipt for Stewing a Tongue

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For stewing the tongue
Optional additions
Instructions (14)
  1. Soak, trim, and wash the tongue with extreme nicety.
  2. Lay the tongue into a vessel of fitting size.
  3. Place around it three or four pounds of the neck, or of any other lean cuttings of beef, with some bones of undressed veal, and pour in sufficient cold water to keep it covered until it is done; or, instead of this, use strong unseasoned beef broth made with the shin, and any odd bits or bones of veal which may be at hand.
  4. Bring the tongue to boil very gradually, that it may be plump and tender.
  5. Remove the scum when it first rises.
  6. When the scum is quite cleared off add a large faggot of parsley, thyme, and winter savoury, three carrots, a small onion, and one mild turnip.
  7. Simmer gently for three hours and a half.
  8. Probe the tongue, and if sufficiently done peel off the skin and serve it quickly.
  9. If not wanted hot for table, lay it upon a very clean board or trencher, and fasten it down to it by passing a carving fork through the root, and a smaller one through the tip, drawing the tongue straight with the latter before it is fixed in the board; let it remain thus until it is quite cold.
Glazing
  1. Glazing hams and tongues is fashionable but should only be attempted by a cook well acquainted with the manner of doing it, and the proper flavour and appearance of the glaze.
  2. For directions to make glaze, see page 104.
Variations
  1. Where expense is not regarded, three or four pounds of veal may be added to the beef.
  2. Alternatively, the tongue may be stewed in a prepared gravy made with equal parts of beef and veal, and vegetables as above, but without salt: this may afterwards be converted into excellent soup.
  3. A fresh or an unsmoked tongue may be dressed in this way, but will require less time: for the former, salt must be added to the gravy.
Original Text
BORDYKE RECEIPT FOR STEWING A TONGUE. After the tongue has been soaked, trimmed, and washed with extreme nicety, lay it into a vessel of fitting size, and place round it three or four pounds of the neck, or of any other lean cuttings of beef, with some bones of undressed veal, and pour in sufficient cold water to keep it covered until it is done; or, instead of this, use strong unseasoned beef broth made with the shin, and any odd bits or bones of veal which may be at hand. Let the tongue be brought to boil very gradually, that it may be plump and tender. Remove the scum when it first rises, and when it is quite cleared off add a large 204faggot of parsley, thyme, and winter savoury, three carrots, a small onion, and one mild turnip. After three hours and a half of gentle simmering, probe the tongue, and if sufficiently done peel off the skin and serve it quickly. If not wanted hot for table, lay it upon a very clean board or trencher, and fasten it down to it by passing a carving fork through the root, and a smaller one through the tip, drawing the tongue straight with the latter before it is fixed in the board; let it remain thus until it is quite cold. It is much the fashion at present to glaze hams and tongues, but this should never be attempted by a cook not well acquainted with the manner of doing it, and the proper flavour and appearance of the glaze. For directions to make it, see page 104. Where expense is not regarded, three or four pounds of veal may be added to the beef in this receipt, or the tongue may be stewed in a prepared gravy made with equal parts of beef and veal, and vegetables as above, but without salt: this may afterwards be converted into excellent soup. A fresh or an unsmoked tongue may be dressed in this way, but will require less time: for the former, salt must be added to the gravy.
Notes
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