Boiled Sheep or Lambs Tongues
- 2 sheep's or 4 lamb's tongues
- 2 cups general household stock
- salt and pepper
- 1 oz butter
- 1 tbsp plain flour All purpose
- 1 tbsp capers optional
- 1 tbsp dry sherry optional
- Soak the tongues in cold salted water for 1 hour, then drain them.
- Place them in a pan, cover with cold water, and heat to boiling point.
- Pour off the water, and dry the tongues.
- Put them back in the pan, cover with stock, and season with salt and pepper.
- Heat to boiling point, reduce the heat, cover the pan with a tight fitting lid and simmer for about 2 hours until tender.
- Drain, and reserve 250 ml stock.
- Strip the skin and remove the small bones at the root of the tongue, together with the excess fat and gristle.
- Divide the sheep's tongues lengthways into three, and the lamb's tongues lengthways in half.
- Transfer to a warmed dish and keep hot.
- Melt the butter in a saucepan. Stir in the flour and cook for 3 minutes.
- Gradually add the reserved stock and stir until boiling, then reduce the heat and simmer for 2 minutes. Season to taste.
- Chop and add the capers, and the sherry, if used; then add the sliced tongues and re heat.
- Serve hot in a border of cooked spaghetti, creamed potatoes or chopped spinach
Calories: 523 kcal
Carbohydrates: 3 g
Protein: 69 g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 236 mg
Sodium: 797 mg
Potassium: 973 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 430 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 6 mg