Veal Tongue Michelada Recipe
Ingredients
| Tongues | 5 Small | |
| Onion | 1 , minced | |
| Carrots | 4 , sliced | |
| 1 celery stalk with leaves, chopped | ||
| Lemon juice | 1 | |
| 2 cups or more of water | ||
Directions
Scrub tongues with warm water to clean well.
Place on bottom of clay baker: onions, carrots, celery.
Put tongues on this bed.
Dot with cloves, crushed bay leaves, seasoning.
Cover with water.
Close and bake.
When tongues are well cooked, drain and dip in cold water; slit the skin and peel it off,.
Cut off the bone and gristle at the thick end.
Place on bottom of clay baker: onions, carrots, celery.
Put tongues on this bed.
Dot with cloves, crushed bay leaves, seasoning.
Cover with water.
Close and bake.
When tongues are well cooked, drain and dip in cold water; slit the skin and peel it off,.
Cut off the bone and gristle at the thick end.
Chef
