Tongue in Mustard Sauce — Crocodile Hotel Style

Ingredients

• 1.2 pickled ox tongue
• 2.2 bay leaves
• 3.peppercorns
• 4.2 cloves garlic
• 5.2 onions, sliced
• 6.2 carrots, sliced
• 7.5 ml mustard powder, for cooking liquid
• 8.60 g butter, melted
• 9.12.5 ml Worcestershire sauce
• 10.17.5 ml prepared English mustard
• 11.250 ml thick cream
• 12.15 ml lemon juice
• 13.125 ml seedless raisins

Method

1. 1.Cover tongues with cold water and bring to the boil. Throw off this water.
2. 2.Pour over fresh water and add the bayleaves, the peppercorns, the garlic, the onions, the carrots and the mustard powder.
3. 3.Cook until tender.
4. 4.Remove from water and skin the tongues whilst they are hot.
5. 5.Place on a board and weigh down each tongue with a foil covered brick. This will give the tongue a good shape and make it easy to slice.
6. 6.When cold, slice tongues thinly.
7. 7.Mix together the melted butter, the worcestershire sauce, the cream, the lemon juice and the raisins.
8. 8.Layer the tongue in an ovenproof dish, pouring a little of the sauce between each layer.
9. 9.Pour remaining sauce over the top.
10. 10.Cover with foil and bake until sauce bubbles.
11. 11.Bake in a hot oven, 200°C/400°F.

Notes

• Recipe attributed to Crocodile Hotel style — a South African hospitality reference.
• Source: page 26 of Adobe Scan 24 Feb 2026.pdf.