Pressed Beef Tongue
|Pickled beef tongue||1|
|Cold water||4 Cup (64 tbs)|
When you buy a pickled tongue, make sure that the butcher does not cut away the bone at the back of the throat.
This makes the jelly that enables the tongue to set when you come to press it.
Steep the tongue for 4 to 5 hours to remove excessive salt.
Put in a pot and cover well with cold water.
Add the cloves.
Bring slowly to a boil and simmer for 4 hours.
Leave the tongue in the water until it is cool enough to handle (about the temperature of a hot bath).
Take out the tongue.
Put it in a wide dish to capture the juices.
Peel off the skin and cut away the bone at the throat.
You will also find some tiny bones embedded in the flesh at the back.
Remove these too with a searching finger.
Now curl the tongue in a circle and put it into a 6 inch saucepan (or a cake pan) where it will fit tightly.
Add the juice that has come out of the tongue (this makes the jelly).
Put a small plate that fits inside the saucepan on top, and a heavy weight on top of that.
Leave it overnight in the refrigerator to set.
If you have difficulty in turning the tongue out of the container, plunge the vessel in hot water for a few seconds, and the round tongue will come out easily.