The tongue of certain animals, such as oxen, calves, sheep, lambs and pigs, is cooked and eaten. The meat has a good flavour and is economical because there is little wastage in the form of fat or gristle. Tongue is most often cooked on its own, although occasionally it is left intact within the head and the whole is cooked. Sheep’s and calves’ heads are often cooked in this way.
Tongue, particularly that of the ox, is available fresh or salted from most butchers’ shops or cooked and canned, and calves’ or lambs’ tongues, which are obviously much smaller, are also available canned.
Tongue may be baked, braised, poach-ed, pickled or smoked. For cooking methods and times see the information for ox
TONGUE, remembering to halve the cooking times for all tongue other than ox tongue.
Cooked tongue may be served either hot, when it is usually accompanied by a sauce such as LYONNAISE or MADEIRA or cold, when it is normally served pressed
A wonderful way of serving sliced tongue, Tongue with Cherry Sauce makes a delightful dinner party dish. and sliced with or in salads.
The nutritive value of tongue is similar to that of other meats, containing protein, some fat, calcium, iron and vitamins of the B group.