Lamb Tongues And Cheeks Recipe
Hey, its weekend! It's time for some Lamb Tongues And Cheeks once more! It is an European delicacy, served as Main Dish world-wide. The Lamb Tongues And Cheeks is made with Meat Meatloaf which is easy to procure from any grocery store. I challenge you to give me a better recipe of Lamb Tongues And Cheeks than this.
Ingredients
2 lamb heads
1 carrot
Water
1 bunch parsley
1 onion
Salt and pepper
Directions
Steep the cloven lamb heads (minus the brains) in several waters to remove the blood.
Put them in a pot of cold water with all the other ingredients.
Bring them slowly to a boil and simmer for 1 hour.
Skim several times.
When the liquid is still warm remove the heads.
Cut out the tongues and skin them.
Take the soft flesh from the cheeks.
Put the tongues and flesh into a small bowl with 2 teaspoons of the juice.
Put a coffee saucer on top and weight it down. (You can use the stock as a basis for soup.)
Naturally, you will say this is a lot of trouble for so little reward, but, if you have a family to feed on a small budget, you might do worse.
Put them in a pot of cold water with all the other ingredients.
Bring them slowly to a boil and simmer for 1 hour.
Skim several times.
When the liquid is still warm remove the heads.
Cut out the tongues and skin them.
Take the soft flesh from the cheeks.
Put the tongues and flesh into a small bowl with 2 teaspoons of the juice.
Put a coffee saucer on top and weight it down. (You can use the stock as a basis for soup.)
Naturally, you will say this is a lot of trouble for so little reward, but, if you have a family to feed on a small budget, you might do worse.
