Boiled pickled tongue
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Pickled tongue -- * see |
| Note | ||
| 1 | Onion | |
| 2 | Garlic cloves | |
| 2 | Bay leaves | |
Directions
* 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 3½ 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
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