 Ingredients |
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| 1 | Ox Tongue | |
| bayleaf | ||
| 1 | carrot | |
| 1 | onion | |
| cloves | ||
| boiled pigs trotters |
Method
Wash the ox tongue and soak it in brine for 7 to 10 days and then in water for about 12 hours. Many traditional butchers will do this for you.
Place the tongue in a saucepan, cover with water and simmer for 30 mins.
With fresh water and the other ingredients cook the tongue for 30 mins per lb or 15 mins per lb in a pressure cooker.
Skin and remove the grissle and bones.
Put in a Press or make one using a basin and plate with weights. Pour in jelly made out of pigs trotters. Compress and store in a cool place overnight.
My mother used to serve this with a sauce made with a cup of stock from the tongue, a cup of concentrated orange thickened with arrowroot. Add a little cream and a handful of raisins. Then pour over two slices of hot tongue and serve immediately.