Potted tongue

Potted tongue

By
From
Encyclopedia of Food and Cookery
Makes
500 g

Ingredients

Quantity Ingredient
250g salted ox tongue, cooked
155g ghee or butter, plus extra for sealing
1/4 teaspoon ground mace
freshly ground black or white pepper

Method

  1. Remove any skin and bones from tongue and cut meat into pieces. Place in a food processor fitted with a steel blade, add the ghee or butter and process until smooth. Beat in mace and a little pepper, then pack into a pot or pots and smooth top. Chill until firm.
  2. Melt extra ghee or butter and pour over surface to cover and seal. Cover pots with foil and store in refrigerator. Serve chilled with hot toast as a first course, or with crusty bread and crisp raw vegetables for a summer lunch.
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