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Glazed Ox Tongue

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  Cooked ox tongue 1 Cup (16 tbs)
  Gelatin 1⁄2 Ounce
  Cold water 3⁄4 Pint
  Hot water 1⁄4 Pint
  White vinegar 1 Tablespoon
  Cloves 3
  Lemon rind strips 3
  Lemon juice 1 Tablespoon
  Onion slices 2
  Parsley sprigs 2
  Salt 1 Teaspoon

Pack cooked tongue into tongue presser or basin.
Pour in just enough aspic to cover tongue.
Place saucer or plate and a weight on top.
Leave to cool, then refrigerate overnight.
Aspic Jelly Soak gelatine in hot water.
Place all other ingredients into saucepan, stir lightly with fork until boiling, add soaked gelatine.
Cool and strain through fine strainer lined with clean cloth.
Pour over tongue

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