Friday, 24 December 2010

Pressed Tongue

So this year we're having a whole load of the family around on Boxing day, this means that there needs to be a whole host of lovely things prepared.
First to be set about to was pressing a tongue. Now I don't know about you but I'm ok with certain bits of food but I find my sqeamish meter tends to get going around raw tongues. They're more than a little bit special.
Any way quickly empty from its bag into a large pan, then trying not to look too closely at it cover with cold water.
Leave for the best part of 24 hours, occasionally (I managed once) changing the water.
Prepare stock like items, heat the water up, take of a what scum form, then add the veg. 2 carrots, some celery, an onion, black pepper, bay leaf. Simmer for about 4 hours.
Once it's cooked it feels rather different. There's a pleasing solidity to the meat and it becomes quite fascinating peeling the skin of.
Here you'll need a tongue press, slit the underside of the base of the tongue and force into the basin. Then screw on the lid. Leave in fridge over night...

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