The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: CarraghsBorderCollies on October 15, 2010, 06:10:40 pm
-
ive bought a cow tongue today... problem is my fella has a bit of a phobia of cows tongue after his father tried to serve it to him and his sisters as a kid, just boiled and served whole (he grew up on a farm as well lol)
recipe ideas wanted that i can disguise the origin of the meat until after hes tried it + that its yummy so he'll want to go back for more ;)
-
I found a receipe for sheeps tongues in Farmhouse Fair,and Ox tongue boiled and brazed in the Universal Cookery book any use?
-
will try anything, ive just got to get him out of the house for a couple of hours while i boil it!
spicy is good too
-
O.K.
Farmhouse Fair
Braised Sheeps Tongues
3 Sheep Tongues A few slices of bacon
2 Small Turnips 1 Onion
1 carrott A bouquet of herbs
Lay tongues in salt and water for 12hrs and then put in cold water.Bring rapidly to the boil,drain and dry,fry a few slices of bacon in a stew pan and in this put a sliced carrot,an onion and the turnips with a bouquet of herbs.On this lay the tongues and place another slice of bacon over them.
Pour in a pint of stock and simmer gently for 3hrs.Skin the tongues,slice them lengthwise and put the pieces in the stewpan with the strained gravy till they are hot
The Universal Receipe book
Ox Tongue Boiled
If the tongue has been salted,soak in cold water for 12hrs;Put in a pan cover with cold water simmer for 4hrs skimming frequently.
Lift out,place in cold water when it will skin quite easily.
If it is wanted rolled,roll around root in centre,and press into a pan or basin,with a heavy weight on top.
If flat,stick a large fork in either end;decorate with a paper frill before sending to the table
Ox Tongue glazed
Skin the cooked tongue as above;fasten tip with a strong fork to the board,but arch it so the root is bought fairley near the tip and then pin down the latter with a squer or fork
The glaze
1 &1/2pnts stock 2 sheets of gelatine
Pour stock into stew Pan after removing the fat from the top,add the gelatine and stir over gentle heat till its dissolved.Then boil quickley till there is only 1/2 pint of liquid.Ass a few drops of browning to colour
Keep in a jar and when required stand the jar in a pan of hot water to melt then pour over article to be glazed and leave to set
Cool the tongue and the glaze but do not let the latter set.Brush the tongue over twice with the glaze ,allowing the first coat to set before giving the next.Brush untill the tongue is thickly glazed;cover the root with a paper frill,and,if desiredthe tongue with a piping of creamed butter sliced carrot and halved tomatoes
-
Hope thats clear! I have to struggle with a laptop that das most of its letters rubbed off and the fact that when writing the post half of it was invisible because te writing area would not show that much!...Then I had to get the glaze receipe from another page in the book! ;D