Boiled Tongue

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 salted ox tongue
  • 8 oz/225 g root vegetables
  • 1 bay leaf
  • Sprig of parsley
  • Sprig of thyme
  • 6 peppercorns


Soak the tongue for 4 hours and drain well. Put in a large pan and cover with cold water. Bring slowly to the boil and skim well. Add the chopped vegetables, herbs and peppercorns and simmer for about 3 hours until the bones at the root of the tongue will pull out easily. Cool in the liquid, take off the skin and trim away root and bones. Curl the tongue round in a cake tin or straight-sided dish and cover with a plate and a weight. Leave in a cold place for 24 hours before turning out. Cut across in thin slices to serve with salad or in sandwiches.

The tongue may be served hot immediately after cooking. Do not curl it round but skin it and remove root and bones. Arrange flat on a serving dish and cut in thick slices to serve with mushroom sauce, Cumberland sauce, brown gravy or horseradish sauce, and hot vegetables.

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