English term
Tinned tongue
In England circa 1900, is "tinned tongue" most likely to be ox tongue, or is it simply impossible to determine with any degree of certainty?
4 +6 | tinned ox tongue | Tony M |
4 | ox tinned tongue | Andrea Pilenso |
Apr 18, 2019 14:50: Tony M changed "Level" from "PRO" to "Non-PRO"
Non-PRO (3): Rachel Fell, mchd, Tony M
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Responses
tinned ox tongue
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Note added at 1 day 3 hrs (2019-04-18 14:53:32 GMT)
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Here in France, calf's tongue is commonly used; sheep's and pig's seem less common.
But as Charles points out, the only type of tongue I've ever seen or heard of being preserved is ox.
Within living memory (1960s), my neighbour was still ploughing with oxen — but referred to them as 'vaches'.
agree |
Sina Salehi
4 mins
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Thanks, Sina!
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agree |
philgoddard
13 mins
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Thanks, Phil!
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agree |
kmtext
1 hr
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Thanks, KMT!
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agree |
Charles Davis
: Caveat posted in discussion area (just in case). // Absolutely. I just thought that some people might not be aware of that.
1 hr
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Thanks, Charles! In culinary terms, ox just means beef, and beef just means 'bovine meat' — there is not the same zoological distinction made.
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agree |
katsy
23 hrs
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Thanks, Katsy!
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agree |
writeaway
: oeuf corse. Asker just wanted reassurance that it was ox tongue.
1 day 1 hr
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Thanks, W/A! Yes, I feel sure that's all...
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ox tinned tongue
I found this reference about World War One Canned Meat labels, and most of them are ox tinned tongues. The article shows Australian sheep's tongues and New Zealand canned sheep tongues, but in England it appears to be always ox canned / tinned tongues.
neutral |
Tony M
: Thanks for confirming my answer, though your suggested word order would not be correct in EN.
1 min
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Thanks for the remark, you are right!
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neutral |
writeaway
: your posting probably overlapped with the other answer. it's not a confirmation in any case because the word order doesn't play in English
1 day 25 mins
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Discussion
The following comment is from the Oxford Companion to Food, under "beef":
"The word derives from Anglo-Norman bœuf; less desirable parts of the animal are referred to in English with the Saxon prefix 'ox' (OXTAIL, OX-CHEEK, etc.), reflecting the social divide which existed in England after the Norman Conquest."
https://books.google.co.uk/books?id=RL6LAwAAQBAJ&pg=PA74
By the way, Mrs Beeton has recipes for sheep's tongues and pig's tongues too, but I don't think those were usually tinned.
Best