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Potted Tongue

An excellent zoay to use up leftover tongue, Potted Tongue is ideal for picnics or cold buffets where the food is prepared in advance. It may be kept for up TO 1 week in the refrigerator. If Potted Tongue is chilled for longer than

2 hours leave it at room temperature for I hour before serving.


8 oz. ox tongue, cooked and chopped

3 oz. unsalted butter, softened

2 teaspoon salt

4 teaspoon black pepper

½ teaspoon ground allspice

2 teaspoon grated lemon rind

2 fl. oz. Marsala

3 oz. clarified butter, melted

Mince the tongue in a food mill or in an electric blender.

Transfer the tongue to a medium-sized mixing bowl and, with a wooden spoon, gradually beat in the softened butter. Stir in the salt, pepper, allspice and lemon rind. Stir in the Marsala and beat the mixture until the ingredients are thoroughly mixed.

Spoon the mixture into

10 small pots, leaving a

½ inch space at the top. Pour

1 tablespoon of the clarified butter into each pot. Cover the pots with aluminium foil and put them in the refrigerator to chill for at least

2 hours.

Remove the pots from the refrigerator. Remove and discard the foil and serve at once.

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