Marinated Tongue Salad Recipe
Ingredients
4 sheep's tongues or 1 small beef tongue
1 large carrot, choppedfinely
1 large onion, chopped finely
2 spring onions, chopped finely
1 teaspoon salt
1 cup water
1/2 cup lemon juice
1/4 cup olive oil
1 clove garlic crushed in ' 1/2 teaspoon salt
1/2 cup finely chopped parsley to garnish
Directions
Place the tongues in a saucepan, cover with cold water and bring to the boil.
Turn down the heat and simmer for 1 1/2 hours.
Drain off water, skin tongues and chop into pieces.
Place in saucepan with carrots, onion, spring onions, salt and water.
Bring to the boil, turn down the heat and sim- mer until tender.
Drain saucepan and pour tongues and vegetables into a serving bowl.
Make a dressing with lemon juice, oil and garlic crushed in salt.
Pour over the drained tongues and veg- etables, garnish with parsley and refrigerate.
Serve cold.
Turn down the heat and simmer for 1 1/2 hours.
Drain off water, skin tongues and chop into pieces.
Place in saucepan with carrots, onion, spring onions, salt and water.
Bring to the boil, turn down the heat and sim- mer until tender.
Drain saucepan and pour tongues and vegetables into a serving bowl.
Make a dressing with lemon juice, oil and garlic crushed in salt.
Pour over the drained tongues and veg- etables, garnish with parsley and refrigerate.
Serve cold.
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