Boiled Smoked Or Fresh Tongue Recipe
Ingredients
| Tongue | 5 Pound, smoked | |
| Boiling water | 4 Quart | |
| Garlic | 2 Clove (5gm), peeled | |
| Celery stalks | 2 | |
| 1 onion, peeled and sliced | ||
| Carrot | 1 , scraped | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 2 tablesp. butter or margarine | ||
| 2 tablesp. flour | ||
| Salt | 1/2 Teaspoon | |
| 1 c. liquor from tongue | ||
| 2 tablesp. minced sweet pickles | ||
| 4 tablesp. juice drained from pickles | ||
Directions
If tongue is smoked, wash well, then soak in cold water for several hours or overnight and drain. (Do not soak fresh tongue.)
Place in a covered kettle, and add the water, garlic, celery, onion, carrot, vinegar, and sugar. (In cooking fresh tongue, you may wish to add 1 to 2 teasp salt.)
Cover, and simmer about 3 1/2 - 4 hrs or until a fork pierces the tongue easily.
When done, remove the tongue from the liquor with 2 forks, take off skin, and trim thick end where small bones are apparent.
Slice diagonally across; arrange on platter, and keep hot.
Meanwhile brown butter in a saucepan; add flour and salt, and blend until brown.
Slowly stir in tongue liquor, and when mixture thickens, add rest of ingredients and stir well.
Serve over or with tongue.
Place in a covered kettle, and add the water, garlic, celery, onion, carrot, vinegar, and sugar. (In cooking fresh tongue, you may wish to add 1 to 2 teasp salt.)
Cover, and simmer about 3 1/2 - 4 hrs or until a fork pierces the tongue easily.
When done, remove the tongue from the liquor with 2 forks, take off skin, and trim thick end where small bones are apparent.
Slice diagonally across; arrange on platter, and keep hot.
Meanwhile brown butter in a saucepan; add flour and salt, and blend until brown.
Slowly stir in tongue liquor, and when mixture thickens, add rest of ingredients and stir well.
Serve over or with tongue.
Chef
