Glazed Ox Tongue Recipe

Summary

Method

Ingredients

 Cooked ox tongue1 Cup (16 tbs)
 Gelatin1⁄2 Ounce
 Cold water3⁄4 Pint
 Hot water1⁄4 Pint
 White vinegar1 Tablespoon
 Cloves3
 Lemon rind strips3
 Lemon juice1 Tablespoon
 Onion slices2
 Parsley sprigs2
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 404

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 15.5 g77.5%

Trans Fat 0 g

Cholesterol 350.4 mg

Sodium 2257.2 mg94%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3.9 g15.6%

Sugars 2.3 g

Protein 71 g141.8%

Vitamin A 4.3% Vitamin C 91%

Calcium 12% Iron 70.3%

*Based on a 2000 Calorie diet

Directions

Pack cooked tongue into tongue presser or basin.
Pour in just enough aspic to cover tongue.
Place saucer or plate and a weight on top.
Leave to cool, then refrigerate overnight.
Aspic Jelly Soak gelatine in hot water.
Place all other ingredients into saucepan, stir lightly with fork until boiling, add soaked gelatine.
Cool and strain through fine strainer lined with clean cloth.
Pour over tongue
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