Pickled Tongue in Madeira Sauce

640 calories per serving


serves 8
1.5 kg (3 lb) pickled ox tongue
1 onion
1 small leek
2 bouquets garnis
3 litres (5 pints) water
450 g (1 lb) celery
50 g (2 oz) butter
2 teaspoons sugar
2 tablespoons flour
1 bay leaf
1 clove
4 tablespoons cream
150 ml (1/4 pint) Madeira wine
1 - 2 teaspoons lemon juice
salt and black pepper


1. Wash the tongue under cold running water, scrubbing the top thoroughly. Soak the tongue in cold water for 8 - 12 hours.

2, Quarter the onion. Trim, wash and slice the white of the leek. Bring the bouquets garnis and prepared vegetables to the boil in the water in a large, heavy-based saucepan. Lower the tongue into the pan and boil it vigorously for 20 minutes, scooping off any scum that forms.

3. Then cover the pan, leaving the lid a fraction open, reduce the heat and simmer the tongue gently for a further 3 hours.

4. Trim and wash the celery, cut into 5-cm/2-in lengths and add to the pan 30 minutes before the end of the cooking time. The tongue is cooked when a fork goes easily into the tip. When cooked, lift the tongue from the pan, rinse it in cold water and remove the skin, together with the gristle at the base. Lift the celery from the pan and keep it warm.

5. Strain the stock into a bowl, measure off 450 ml (3/4 pint) and set it to one side. Keep the tongue warm in the stock remaining in the bowl.

6. Melt the butter in a saucepan, sprinkle in the sugar and flour and cook until golden, stirring continuously. Do not allow the flour to colour too much. Gradually add the reserved stock. Add the bay leaf and clove, cover the pan and simmer gently for 20 minutes.

7. Remove the pan from the heat and stir in the cream and madeira. Season well with lemon juice, salt, pepper and cayenne.

8. Lift the tongue from the bowl and carve into thin slices. Arrange the slices on a warm plate with the celery and cover in sauce. Serve the remaining sauce separately.

Serve with: peas and Potato Puree

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