Herbed Tongue Recipe
Ingredients
| Tongue | 1 , pounded | |
| Celery stalks | 2 , sliced | |
| Carrots | 2 , sliced | |
| Onion | 1 Medium, sliced | |
| Bay leaves | 3 | |
| Mixed spice | 1 Tablespoon | |
| 1 clove garlic,cut | ||
| Salt | 1 Tablespoon | |
| Peppercorns | 2 To taste | |
| Hot water | 10 12 Cup (16 tbs) | |
Directions
Scrub tongue thoroughly.
Put in pan with vegetables and seasonings; pour hot water over.Cover tightly, and simmer slowly until tender, about 60 minutes per pound.
Tongue is done when it can be readily pierced with fork and the skin comes off easily.
Lift out tongue, and while still hot, remove skin and any ragged glands, gristle, fat and bones from root end.
Serve hot with suitable sauce, or allow to cool thoroughly and serve sliced in sandwiches or accompanied by other cold meats and salad.
Put in pan with vegetables and seasonings; pour hot water over.Cover tightly, and simmer slowly until tender, about 60 minutes per pound.
Tongue is done when it can be readily pierced with fork and the skin comes off easily.
Lift out tongue, and while still hot, remove skin and any ragged glands, gristle, fat and bones from root end.
Serve hot with suitable sauce, or allow to cool thoroughly and serve sliced in sandwiches or accompanied by other cold meats and salad.
Chef
