Tongue can weigh up to 2kgs. They need scrubbing before simmering slowly, for four or more hours for an ox tongue. After straining and cooling the tongue, peel off and discard the tough outer skin. The tongue can then be eaten either as it is, set and pressed with gelatine for the old-fashioned cold dish of pressed tongue, or sliced and pan-fried or braised. Tongues can also be pickled or salted and are popular served in slices in salted tongue sandwiches.
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