| |
|
What You Need:
|
|
|
|
A pinch of thyme
A little parsley
1 bay leaf
1 calf's tongue
1 teaspoon salt
1 large carrot
1 large onion
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat sufficient water in a deep saucepan to cover the tongue and when it is boiling, put in the tongue and flavouring ingredients.
|
2. Cover and simmer for about 1½ hours, until tender.
|
3. Trim the roots of the tongue and remove the bones and skin.
|
4. Slice and serve hot, covered with egg and vinegar sauce and garnished with chopped parsley.
|
|
|
|
|
