Pressed pickled tongue

Recipe from: 12/15/1993 12:00:00 AM
Ingredients 7
Servings 8


  • 2
    pickled tongue
  • 1
    onion, quartered
  • 1
    large carrot, cut in thick chunks
  • 1
    stalk celery, chopped
  • 2
    coarsely milled black pepper
  • 2
    whole cloves
  • bouquet garni (thyme, parsley and bay leaf)


Place all ingredients in a saucepan and cover with cold water. Bring to boil, covered, and skim off scum. Simmer very gently - water should just shiver and occasionally bubble - for about 3 hours, or until a skewer goes in easily. Taste water after first 30 minutes and start again with fresh water if it is very salty. When cooked, leave in liquid until cool enough to handle. Peel off skin and discard any small bones or gristle at thick end. Push tongue into a round, straight-sided dish or loosed-based cake pan just large enough to hold tongue coiled up. Cover a circle of cardboard with foil and place on top of tongue, or use bottom of cake pan. Weight with heavy chains or a clean brick and refrigerate until chilled. Turn out, slice thinly and serve with vinaigrette vegetables and horseradish cream (see tips). TOTAL KILOJOULE COUNT: 9 225 kJ (2 205 Cal). A portion: 1 155 kJ (275 Cal).

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