Food For Thought SPICED TONGUE AND RUSSIAN SALAD

Press, Volume CIV, Issue 30884, 18 October 1965, Page 2

Food For Thought SPICED TONGUE AND RUSSIAN SALAD

IBy

ALAN TREMAIN)

A request has come from a reader for a Russian salad to go with cold meats. Later on I shall give a selection of salads, for there is nothing worse than a rushed-up salad and nothing nicer than a properly prepared and well-sea-soned one. You Will Need: Spiced Ox Tongue 1 pickled ox tongue, loz flour. i teaspoonful salt. 1 teaspoonful allspice. 2 bay leaves. 1 minced medium-sized onion. loz butter. 1 quart tongue stock, black pepper. 12 whole cloves. 1 diced carrot. Russian Salad: > 2 teaspoons chopped green pepper (in season). 2 teaspoons chopped chives. 3 tablespoons tomato ket-

chup. 1 sieved hard-boiled egg yolk. 1 teaspoon minced parsley. 4 pint mayonnaise, j pint salad dressing. i cup cooked green peas, i cup diced cooked, young *

carrots. i cup diced cooked potatoes, i cup diced boiled beetroot.

Method: Buy a fresh ox tongue from the butcher. Cover with cold water. Simmer for two hours, then skin it and trim the roots. Melt butter in a small saucepan, add flour. Gradually stir in stock, cook until thickened stirring constantly. Add salt, pepper, spices and tongue. Cover and simmer gently until tender, about 1) hours, adding onion and carrot half an hour before the meat is tender.

Pour a tablespoon or two of stock into a tongue press or cake tin. Curl the tongue from the tip to the end in the press or tin. Strain in enough stock to cover. Leave until set, then unmould. Garnish with crisp lettuce and slices of hard-boiled egg. Serve with Russian salad. To make this salad mix chipped green pepper and chives with tomato ketchup, one sieved hard-boiled egg yolk, minced parsley and mayonnaise. Stir in cooked green peas into diced, cooked young carrot, diced cooked potato and diced boiled beetroot Mix with a little dressing to moisten. Serve remaining dressing in a sauceboat Arrange the salad in the middle of a platter and garnish with onion rings and wedges of tomatoes.