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Ox Tongue Glacee

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Put the tongue to soak over night.
  2. Steady boil for 2-1/2 hours.
  3. Take out of pot and take root off of it before it gets cold.
  4. Then let it get cool.
  5. Skin it and cut it in slices.
  6. Make the jelly as directed to make chicken jelly.
  7. Let it get cool enough to work.
  8. Take 2 jelly moulds;
  9. put a layer of jelly just stiff enough on the bottom of moulds;
  10. then a layer of tongue;
  11. then a layer of jelly and continue till moulds are full.
  12. This quantity will fill the two moulds.
  13. Put on ice and let it get cold.
  14. This is served with salad with Mayonnaise dressing.