Pressed tongue

Pressed tongue

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Rinse the salted, unsalted or smoked tongue with fresh cold water then cook it as in the previous recipe. Put the trimmed tongue into a small round bowl and pour in a little of the cooking liquid. Put a plate on top, making sure it fits just inside the bowl, and put a heavy weight on the plate. Chill overnight. Serve cold in thin slices.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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