Pressed tongue

Pressed tongue

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 fresh, salted or smoked ox tongue, freshly cooked
sauce of your choice, to serve

Method

  1. After trimming and skinning tongue, curl it while still warm into an 18 cm soufflé dish or cake tin. Place on top a plate which will just fit inside the dish or tin, then put a heavy weight, at least 3 kg, on the plate. Chill overnight.
  2. Run a knife round the edge and unmould tongue onto a serving plate. Serve tongue in thin slices with Cumberland sauce, sauce rémoulade or any sauce of your choice.

Note

  • 6–8 lamb tongues can be substituted for the ox tongue.
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