Cooking time: see stage 3
Preparation time: few mins
Main cooking utensils: large covered saucepan, spring form pan or saucepan, plate, weight
For 10-18 people you need:
1 pickled tongue*
water
1 large onion
1 large carrot
bay leaf
1 teaspoon powdered gelatin
* The size varies considerably. Salted meat shrinks, so allow a good 1/2 lb. per person
1. Soak tongue overnight in cold water.
2. Put into fresh cold water, bring to a boil, add onion, carrot, bay leaf.
3. Simmer very gently in covered pan, allowing 40 minutes per lb.
4. Lift tongue out of stock, cool.
5. Boil stock in open pan until there is just under 1 1/4 cups.
6. Remove skin of tongue and any tine bones at root of tongue
7. Place in spring form pan or saucepan, curling it round to give good shape. It needs to be a fairly tight fit.
8. Dissolve gelatin in stock, strain over tongue, put plate and a weight on top to press into shape, leave until cold.
9. Remove weight etc. dip base of tin into hot water for 1/2 minute to loosen jelly round meat, and turn out.
TO SERVE: Sliced thinly with salad.
TO VARY: Cook fresh beef tongue (the color will not be as good) with salt to taste.
TO STORE: In the refrigerator. Tongue deteriorates very quickly.
Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967
Vintage Recipe Cards 
Jesussssssss. Who actually would make and eat this shit????
Have you got a press for large tongue
You can use a small saucepan or other suitable container, put the cooked and peeled ox tongue and juices in it, put a plate on top, then use weights to press it all down – like heavy tinned food, or a washed and covered brick or two – whatever you can find that is heavy! Then immediately place it all in the fridge and leave it for some time, checking from day to day to see if the meat has compressed and the juices have turned into gelatin.
I made it. Lovely with a good salad. Quite easy and a laugh to make. My nan used to use it as a door stop whilst it was cooling with a weight on it.
I love tongue – we sometimes buy cold thinly sliced tongue from the deli to use as cold meat, and I also cook tongue about four times a year – we will eat it hot as a meal, with vegetables or I will put it into gelatine and slice thinly – yum yum!
I cooked 8 today and pressed them,I work in a deli and it has become very popular over the last few months since I started to cook them.Lots of people remember eating it when they were kids.Mind you no one else where I work will have anything to do with preparing them but most will eat it.
I have just brought one and intend to cook it in my home made beef stock made from beef bones This stock is very stiff and a firm jelly when cold so reckon it will work fine, incidentally I also use this stock on all my gravy, casseroles and stews