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Woodsmoke

Pressed tongue

I love it!

I often get a couple of pickled tongues from our local butcher. Simmered for a couple of hours with bay leaves, peppercorns & an onion, they're delicious skinned & then just sliced.

My favourite way though, is to then place them in a loaf tin & cover them with the cooking liquid. Place another one on top & weigh them down overnight in the fridge. The cooking liquor turns to the most delicious jelly that fills in any wee gaps...........

Definately one of my favourites  
bodger

You're lucky to have a traditional butcher, I think we'd be very lucky to get any of our local ones to give you time of day if you asked him for a tongue.
I can still remember the looks on our young kids faces on seeing the huge grass stained tongues on the butchers slabs in Brittany.
MrsWW

I love the taste of ox tongue but am too squeamish to prepare/cook/press it at home myself so I buy it from the deli counter  
Woodsmoke

Aye, it can be a bit of a teeth-gritter when it comes to skinning it!    

Truth be told though, home made is a million times better than anything you can buy! I simmer them for about three hours with bay leaves & an onion or two.............the bay leaves really add a different dimension to the finished dish  

Bodger? It's actually pretty easy to pick up tongues from most of the butchers in this area. Funny how your local butcher won't entertain them
MrsWW

Woodsmoke wrote:
Truth be told though, home made is a million times better than anything you can buy! I simmer them for about three hours with bay leaves & an onion or two.............the bay leaves really add a different dimension to the finished dish  


I don't doubt that at all - if only I could find someone to make some for me  
Butterbean

I tried some tongue last year and wasn't too impressed with it.  I haven't given up on it just think I need to try a different recipe and possibly not eating it the same day the calf is butchered.
Woodsmoke

Butterbean wrote:
not eating it the same day the calf is butchered.


All the tongues I've had have been brined for at least 5 days. It really makes a difference, both to flavour and texture  
Butterbean

Woodsmoke wrote:
Butterbean wrote:
not eating it the same day the calf is butchered.


All the tongues I've had have been brined for at least 5 days. It really makes a difference, both to flavour and texture  


I'll be slaughtering a few steers this fall and I'll try it again but will brine it this time.  The texture of the meat was good but I think eating it the same day of the slaughter just ruined my taste buds.
debbie

we aways get our pigs tongues back and simmer them in the with brawn.  delicious and as soft and tender as anything.
milton

Things like Tongue, Liver, Kidney, Heart etc were all part of our diet not that long ago - we seem to have got squeamish about using them these days although they still seem to be commonly used in other countries.

As for pressed tongue ... I'm considering having 'er indoors' tongue pressed - might stop her yakking  
Hawkeye

i remember my mother making her own tongue and using a special press  i wonder if we stil have it

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