Curried Ox-Tongue is a flavorful and hearty dish that combines the rich taste of cooked ox tongue with a fragrant curry sauce. This dish has its roots in traditional British cuisine and showcases the creative use of ingredients to produce a satisfying meal. The tender slices of ox tongue are cooked to perfection and paired with a savory brown curry sauce, creating a harmonious blend of textures and flavors. With a history dating back to the 19th century, Curried Ox-Tongue has evolved over time while maintaining its status as a comforting and indulgent delicacy.

Curried Ox-Tongue has its origins in the British culinary tradition, which has a long history of creating dishes using various meats and spices. Ox tongue was a popular ingredient in British cuisine due to its availability and versatility. As colonial influences and trade routes expanded, so did the range of spices and flavors available to British cooks. The incorporation of curry powder, a blend of spices often associated with Indian cuisine, added a new dimension to traditional British dishes.

During the 19th century, curries gained popularity in England, and chefs began experimenting with different meats and ingredients to create unique curry recipes. Curried Ox-Tongue emerged as a result of this culinary experimentation. The dish combined the tenderness of ox tongue, which was commonly enjoyed in British households, with the aromatic and bold flavors of curry.

Over time, variations of Curried Ox-Tongue became a staple in British cookbooks, reflecting the evolving tastes and influences in cuisine. The dish symbolized the fusion of ingredients and techniques from various cultures, showcasing the adaptability of traditional British fare.

INGREDIENTS

• 6 slices cooked ox-tongue
• 3 tablespoonfuls Crisco (shortening)
• 2 teaspoonfuls curry powder
• 6 chopped mushrooms
• 1 cupful brown sauce (recipe below)
• 1 dinner roll
• 1 egg
• 1 cupful boiled rice

INSTRUCTIONS

For the Ox Tongue:

1. Cut the slices of ox-tongue.
2. In a pan, heat 3 tablespoonfuls of Crisco (shortening).
3. Add the curry powder to the hot Crisco and stir to release its aroma.
4. Season the Crisco with 1/4 teaspoonful salt and the curry powder.
5. Add the chopped mushrooms to the pan and sauté them.
6. Pour in the brown sauce (see recipe below) and simmer the mixture for ten minutes.

For the Fried Slices of Roll:

1. Cut a large dinner roll into slices.
2. Toast the roll slices lightly on both sides.
3. Dip the toasted roll slices in a well-beaten egg.
4. Fry the egg-dipped slices in hot Crisco until they are golden brown.
5. Drain the fried slices on paper towels.

To Serve:

1. Arrange the slices of ox-tongue alternately with the fried slices of roll on a serving dish.
2. Pour the curry sauce around the base of the dish.
3. Serve the dish with boiled rice on the side.

For the Brown Sauce:

1. Melt 3 tablespoonfuls of Crisco in a saucepan.
2. Add the chopped onion, piece of carrot, and mushrooms to the saucepan.
3. Fry the vegetables until they turn a good brown color.
4. Stir in 2 tablespoonfuls of flour and fry it until it also turns brown.
5. Gradually add 1 cupful of stock or water while stirring to create a smooth sauce.
6. Add a few drops of kitchen bouquet for color and flavor.
7. Let the sauce cook for ten minutes, stirring constantly.
8. Season the sauce with salt and pepper to taste.
9. Strain the sauce for use.

NOTE:

• The recipe yields a sufficient amount for 6 servings.
• Curried Ox-Tongue is a testament to the art of blending flavors and cultures, showcasing the culinary creativity that has enriched British cuisine over the centuries. This dish continues to be enjoyed by those seeking a taste of both tradition and innovation on their plates.