PRESSED TONGUE

New Zealand Herald, Volume LXXII, Issue 22099, 3 May 1935, Page 4

PRESSED TONGUE

In answer to a correspondent's query for directions in pressing a tongue, the following should be found very satisfactory:— Order a tongue which has only been in tho pickle for a week, and see that it has a smooth skin, as the tongue will then be tender and of a good flavour. Let it soak in cold water for four hours, then drain, cover, with fresh cold water, bring to the boil and skim well. When the water is clear, add a cajrot, an onion and a dozen peppercorns, bring to the boil again and simmer gently until done. This will be in from two and a-half to three and a-half hours from the time it begins to boil for the second time, according to the size of the tongue. Remove the skin while tho tongue is still hot, and also any bones, unsightly pieces of gristle, and ,excess of fat from the root. Rinse a round bowl or tin in cold water, form the tongue into a round and press it into the bowl. The bowl should only just hold the meat, a.i if it is too large the tongue will not take a good shape or be firmly pressed together. Pour over about two tablespoonfuls of the water in which tho tongue has cooked, and put a plate on the top, seeing that this is slightly smaller than the bowl in order to allow the steam to escape. Place a weight on top and let it stand overnight. Turn "out the next day. The liquid round the tongue will probably have formed sufficient jelly, but if not the tongue should be glazed afterwards. Any good stock or gravy will form a glaze if it is rapidly boiled down to jellying point, caro being taken to stir it all the time. The trimmings from the root make good soup stock if boiled again with more hones.