Pressed Ox Tongue
|Ox tongue||2 3⁄4 Kilogram (Fresh Or Pickled)|
|Onion||1 , peeled and sliced|
|Carrots||2 , peeled and sliced|
|Black peppercorns||To Taste|
|Mixed salads||1 Cup (16 tbs)|
|Ox tongue||6 Pound (Fresh Or Pickled)|
If pickled, soak the tongue in cold water for several hours.
Place the tongue in a saucepan with the bouquet garni, onion, carrot and peppercorns and cover with cold water.
Bring to the boil, remove the scum, cover and simmer gently for 2 1/2-3 hours if pickled and 4 1/2-6 hours if fresh, until tender.
Plunge into cold water when ready and strip off the skin, removing any pieces of bone and gristle.
Put the tongue into a conveniently sized cake tin or basin.
(A 2 3/4 kg (6 1b) tongue fits into an 18 cm (7 in) round cake tin.) Add a little stock, put a plate on top and weight down heavily until cold and set.
Turn out and serve with salads.