old fashioned pressed tongue

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Cooking receipe to make old fashioned pressed tongue under category Aga Recipes. You may find some video clips related to this receipe below.

old fashioned pressed tongue

1 salted ox tongue

1 onion

1 bay leaf

1/2 packet of powdered gelatine

Trim off any bits of fat from the tongue. Put in a pan of cold water with the onion and bay leaf and bring to the boil on the boiling plate.

Simmer for 5 minutes then transfer to the simmering oven for about 5 hours until tender.

You might like to test the liquid at the end of 2 hours.

If it is very salty change the liquid and add fresh water. (I dont my butcher does it just right.)

Take the tongue out oFthe pan and put it on a board.

You might like to put on rubber gloves it is jolly hot!

Skin it and take off any fat (there might even be a little bone) then cut it in half horizontally.

Chousing a container for the tongue is difficult: it should be small and high.

My favourite pan is round 90mm high and 140mm wide. .

A smallish round cake tin might serve as a mould.

Next make the jelly using the cooking liquid.

Put the gelatine in a teacup with 3 tablespoons cold water.

Stand the cup in a pan of water on the simmering plate and heat until dissolved. Add 150ml of the liquid from the tongue.

Curl the cut halves of the tongue round in the container.

Pour on the dissolved liquid and press down with a saucer or small plate with as heavy a weight on top as possible.

Put into the fridge to set overnight.

The tongue is quite tricky to turn out. Gently heat the pan just enough to melt the jelly slightly to free it from the pan.

If you heat the pan too much the jelly will run so go carefully.

The best way of heating is to run exceedingly hot water over the base of the pan or tin.

Turn out on to a platter and slice.

One in five people hate tongue; therefore it is only suitable for a mixed buffet. The rest love it but I still buy a smaller tongue if I can. My family butcher always stocks it but few do and supermarkets do not always have it. Most butchers will put one in salt brine for you but it takes time. Ask the butcher if the tongue needs soaking before cooking.

Serves 10 to 12 depending on size

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