Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb 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. Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe
formatted for MasterCook II by: Joe Comiskey

Recipe By : Jennie Grossinger - "The Art Of Jewish

Browse by categories