Potted Ox-tongue

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Boil tender an unsmoked tongue of good flavour, and the following day cut from it the quantity desired for potting, or take for this purpose the remains of one which has already been served at table.
Trim off the skin and rind, weigh the meat, mince it very small, then pound it as fine as possible with four ounces of butter to each pound of tongue, a small teaspoonful of mace, half as much of nutmeg and cloves, and a tolerably high seasoning of cayenne.
After the spices are well beaten with the meat, taste it, and add more if required.
A few ounces of any well-roasted meat mixed with the tongue will give it firmness, in which it is apt to be deficient.
The breasts of turkeys, fowls, partridges, or pheasants, may be used for the purpose with good effect.
Tongue, 1 lb.;
butter, 4 oz.;
mace, 1 teaspoonful;
nutmeg and cloves each, 1/2 teaspoonful;
cayenne, 5 to 10 grains.