To Pickle And Dress A Tongue To Eat Cold
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📝 Description
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🥘 Ingredients
6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter, common crust of flour and water.
👨🍳 Method
Lay the tongue for a fortnight in the above pickle, turn it every day, and be particular that the spices are well pounded; put it into a small pan just large enough to hold it, place some pieces of butter on it, and cover with a common crust. Bake in a slow oven until so tender that a straw would penetrate it; take off the skin, fasten it down to a piece of board by running a fork through the root and another through the tip, at the same time straightening it and putting it into shape. When cold, glaze it, put a paper ruche round the root, which is generally very unsightly, and garnish with tufts of parsley.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at pickling and dressing a tongue this week, and I must say, the process was a journey back in time. I found the pickling brine to be a curious mix of salts and spices, but the real surprise came when I unwrapped the baked tongue from its crusty pastry blanket. The texture was unlike anything I've experienced before—tender, yet firm, and infused with a subtle, savory sweetness from the pickle and spices. This dish is a delight for the comfort-seeker looking to impress with a vintage touch. The most delightful part was the presentation: glazing the tongue and garnishing it with parsley tufts transformed it into a show-stopping centerpiece. Despite the lengthy prep time, the actual cooking process was simple and hands-off. The result? A unique, old-fashioned dish that's perfect for a special occasion or a cozy weekend meal. Just be prepared to set aside some time for the pickling process—it's worth the wait.
