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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 404

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 15.5 g77.5%

Trans Fat 0 g

Cholesterol 350.4 mg116.8%

Sodium 2257.2 mg94%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3.9 g15.6%

Sugars 2.3 g

Protein 71 g141.8%

Vitamin A 4.3% Vitamin C 91%

Calcium 12% Iron 70.3%

*Based on a 2000 Calorie diet

Glazed Ox Tongue Recipe