No. 842 — Fresh Ox Tongue
English historical translation of Molokhovets recipe No. 842 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the ox tongue in salted water with root vegetables and spices, lowering it into water already boiling, as for beef bouilli.
Remove the skin and slice thinly. Serve hot for dinner or cold for breakfast.
For serving the tongue hot, the original offers twelve variations:
1) Put dried green peas prepared according to No. 511 in the centre of the platter, surrounding them with tongue slices.
2) In the same way, arrange the tongue around mashed potatoes, No. 627, or potato sauce, Nos. 614 or 611.
3) With green beans, Nos. 506–508.
4) With spinach sauce, No. 585.
5) With sorrel sauce, No. 586.
6) With parsnip sauce, Nos. 659, 560, 662, 663 and 664, as numbered in the source.
7) With lettuce sauce, No. 575.
8) With young nettles, No. 569.
9) With wild-radish greens, No. 578.
10) With Jerusalem artichokes, Nos. 595–598.
11) Pour over sweet-and-sour sauce with raisins and almonds, No. 415.
12) Pour over brown sauce, Nos. 406 or 408, thinned with the broth in which the tongue was boiled.
The author also describes an alternative preservation practice: rubbing the tongue with salt mixed with ½ teaspoon of saltpetre, putting it into a dish in a cold place for ten days, and turning and rubbing it with its own juices every day.
The remaining broth can be used the following day to prepare sour cabbage soup.