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Pressed Tongue – The Food Museum Presents…
Serves 6
24 hours prep, 3-4 hours cooking
Snack
Main
Method
- Soak the salted or pickled tongue in cold water for 24 hours before using, changing the water once or twice.
- Place the tongue in a pan and cover with cold water. Bring it to the boil and skim off any scum which rises to the surface.
- Add the vegetables, the onion and herbs to the pot. Turn down to a simmer and cook for 3–4 hours until the tongue is tender.
- Once cooked, place the tongue in a bowl with cold water until it’s cool enough to handle, but don’t let it cool completely as this will make it hard to remove the skin.
- Remove the skin and any gristle or throat bones. Curl the tongue into a cake tin or brawn dish, ensuring a very tight fit, weighting it down with a plate and some heavy weights. Place it in the fridge to set.
- When ready to eat, slice as you would a boiled ham.
Ingredients
- 1 salted or pickled cow’s or calf’s tongue
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- Bouquet garni or bunch of savoury herbs
- 1 onion, studded with cloves
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