2 sheep's or 4 lamb's tongues
2 cups (500 ml) general household stock
salt and pepper
2 tbsp (1 oz) 25 g butter
1 tbsp plain flour (All purpose)
1 tbsp capers (optional)
1 tbsp dry sherry (optional)
2 cups (500 ml) general household stock
salt and pepper
2 tbsp (1 oz) 25 g butter
1 tbsp plain flour (All purpose)
1 tbsp capers (optional)
1 tbsp dry sherry (optional)
method
1. Soak the tongues in cold salted water for 1 hour, then drain them.
2. Place them in a pan, cover with cold water, and heat to boiling point.
3. Pour off the water, and dry the tongues.
4. Put them back in the pan, cover with stock, and season with salt and pepper.
5. Heat to boiling point, reduce the heat, cover the pan with a tight fitting lid and simmer for about 2 hours until tender.
6. Drain, and reserve 250 ml stock.
7. Strip the skin and remove the small bones at the root of the tongue, together with the excess fat and gristle.
8. Divide the sheep's tongues lengthways into three, and the lamb's tongues lengthways in half.
9. Transfer to a warmed dish and keep hot.
10. Melt the butter in a saucepan. Stir in the flour and cook for 3 minutes.
11. Gradually add the reserved stock and stir until boiling, then reduce the heat and simmer for 2 minutes. Season to taste.
12. Chop and add the capers, and the sherry, if used; then add the sliced tongues and re heat.
13. Serve hot in a border of cooked spaghetti, creamed potatoes or chopped spinach
2. Place them in a pan, cover with cold water, and heat to boiling point.
3. Pour off the water, and dry the tongues.
4. Put them back in the pan, cover with stock, and season with salt and pepper.
5. Heat to boiling point, reduce the heat, cover the pan with a tight fitting lid and simmer for about 2 hours until tender.
6. Drain, and reserve 250 ml stock.
7. Strip the skin and remove the small bones at the root of the tongue, together with the excess fat and gristle.
8. Divide the sheep's tongues lengthways into three, and the lamb's tongues lengthways in half.
9. Transfer to a warmed dish and keep hot.
10. Melt the butter in a saucepan. Stir in the flour and cook for 3 minutes.
11. Gradually add the reserved stock and stir until boiling, then reduce the heat and simmer for 2 minutes. Season to taste.
12. Chop and add the capers, and the sherry, if used; then add the sliced tongues and re heat.
13. Serve hot in a border of cooked spaghetti, creamed potatoes or chopped spinach
serving amount
serves 4
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