Boiled Pickled Tongue Recipe - Cooking Index
Boiled Pickled Tongue Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Pickled tongue - * see note |
| 1 | Onion | |
| 2 | Garlic cloves | |
| 2 | Bay leaves |
* Note: The recipe for "Pickled Tongue Or Corned Beef" is included in this database.
Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 1/2 hours or until tender. Add boiling water as it cooks out.
Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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