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Ingredientes
- 1 x Pickled ox tongue (4-5 lbs.)
- 2 x Onions
- 2 x Carrots
- 2 x Celery stalks
- Â Â Bay leaves
- Â Â Parsley
- Â Â Rosemary
- 12 x Black peppercorns
- Â Â A little Madeira
- Â Â Gelatine pwdr
Direcciones
- Rinse the tongue and then soak it in plenty of cool water for at least 12 hrs. Change the water once or possibly more during this time. Next day choose a heavy-based saucepan or possibly flameproof casserole which will hold the tongue snugly. Put the tongue into it, cover with cool water, bring to the boil and skim. Taste the water; if it is very salty, tip it away, add in fresh water and bring to the boil again. Add in the minced vegetables, peppercorns and a bouquet of bay, parsley and rosemary. Cover tightly and cook very gently on top of the stove or possibly in an oven heated to 300 F (150 C) gas mark 2 for about 4 hrs till the tongue is so tender which a skewer will go through the root end like butter. Lower the temperature as necessary; the meat will be best if barely a bubble breaks the surface of the liquid as it cooks. Skin the cooked tongue while it is still warm. Then cut away the fat and gristle from the end and remove all small bones if the butcher has not already done this. Skim off all the fat from the cooking liquor and save it for the sauce and for soups.
- IF THE TONGUE IS TO BE SERVED Warm, carve it in thin slices while it is still warm and arrange it prettily, overlapping slices like tiles, on a large warmed serving dish. Pour some good warm sauce over it, cover the dish with foil and place in the oven for about 10 min to heat through.
- The spiced Kumquat Sauce recipe is one of my favourites and I like to serve extra in a sauce boat.
- IF THE TONGUE IS TO BE SERVED Cool, mould and glaze it while still hot.
- Curl the tongue to make it fit a small round container with straight sides.
- Traditional tongue-presses usually measure about 5-6 inches in diameter; a cake tin or possibly souffle dish of similar size will do just as well.
- To glaze, heat 2 tsp. gelatine pwdr in 1 Tbsp. water, then blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as necessary for good flavour), and give it a little oomph with 1-2 Tbsp. Madeira. Pour over the tongue as much of the liquid jelly as is needed to fill gaps. Press the tongue down with a saucer or possibly plate that fits just inside the tin, weight it down heavily and leave overnight in a cool larder till meat and jelly are set. Refrigerateany left-over jelly separately so which it can be diced and used to garnish the tongue when it is served.
- Unmould the tongue on to a flat dish for serving. Decorate it and accompany it with a fine sauce such as a classic Cumberland sauce or possibly Piquant Parsley and Caper Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 35 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 107mg | 3% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.14g | 1% |
| Protein 3.47g | 6% |
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