Tongue in lemon sauce with artichokes

1 servings

Ingredients

Quantity Ingredient
1 Fresh veal tongue
4 cups Water
1 teaspoon Salt
1 Lemon ; juice of
¼ teaspoon Pepper
⅛ teaspoon Turmeric
2 Potatoes;peeled & cut in 6 slices
2 packs (9oz) frozen artichoke hearts (or equiv. in fresh ones)
¼ cup Olive oil

Directions

Cook tongue until tender. Reserve 2 cups of the cooking liquid. Peel & cut into ½" slices. Put the rest of the ingredients in the pan. Arrange the tongue slices on top. Cover & cook on low heat about 40 minutes. (About ½ the liquid will evaporate.)

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Aug 09, 1998, converted by MM_Buster v2.0l.

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