Savoury Rolled Ox Tongue

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 pickled ox tongue
  • bouquet garni
  • 2 onions stuck with 2 cloves


Wash the tongue, put into tepid water and bring slowly to the boil. Skim well and add the herbs, onions, carrots and turnip. Simmer gently until tender, allowing 3–4 hr., according to size. Skim when necessary. When cooked, the tip of the tongue should be easily pierced with a metal skewer. Plunge the tongue into cold water and remove the skin. Trim the root, reserving the edible parts. Roll up