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Kat's Pressed Tongue

1 x salted ox tongue
1 x onion
1 x bay leaf
1/2 pkt powdered gelatine

 Method :
Trim off any bits of fat from the tongue. Put in a pan of cold water with the onion and bay leaf and bring to the boil on the boiling plate.
Simmer for 5 minutes then transfer to the simmering oven for about 5 hours until tender.
You might like to test the liquid at the end of 2 hours.
If it is very salty change the liquid and add fresh water. (I dont my butcher does it just right.)
Take the tongue out oFthe pan and put it on a board.
You might like to put on rubber gloves it is jolly hot!
Skin it and take off any fat (there might even be a little bone) then cut it in half horizontally.
Chousing a container for the tongue is difficult: it should be small and high.
My favourite pan is round 90mm high and 140mm wide. . A smallish round cake tin might serve as a mould.
Next make the jelly using the cooking liquid.
Put the gelatine in a teacup with 3 tablespoons cold water.
Stand the cup in a pan of water on the simmering plate and heat until dissolved. Add 150ml of the liquid from the tongue.
Curl the cut halves of the tongue round in the container.
Pour on the dissolved liquid and press down with a saucer or small plate with as heavy a weight on top as possible.
Put into the fridge to set overnight.
The tongue is quite tricky to turn out. Gently heat the pan just enough to melt the jelly slightly to free it from the pan.
If you heat the pan too much the jelly will run so go carefully.
The best way of heating is to run exceedingly hot water over the base of the pan or tin.
Turn out on to a platter and slice.