- 2 sheep's or 4 lamb's tongues
- 1 oz dripping fat from roasted meat or lard
- 1 medium sized onion
- 1 turnip
- 1 medium-sized carrot
- 2 sticks celery
- bouquet garni
- 6 black peppercorns
- 8 1/2 floz general household stock
- 2 rashers streaky bacon without rinds
- butter for greasing
- meat glaze
- Prepare the tongues as for Boiled Sheep's or Lamb's Tongues.
- Heat the dripping or lard in a stewpan.
- Prepare and slice the vegetables. Add to the pan, cover with a tight fitting lid and simmer for 10 minutes, shaking the pan several times to prevent sticking.
- Remove the lid and lay the tongues on top of the vegetables.
- Add the bouquet garni, peppercorns, and enough stock almost to cover the vegetables.
- Place the rashers on top of the tongues. Cover with buttered greaseproof paper and the lid, and cook gently for about 2 hours or until the tongues are tender.
- When cooked, strip the skin from the tongue and remove the small bones at the root, together with the excess fat and gristle.
- Cut the tongues in half lengthways.
- Brush them with warm meat glaze.
- Place the tongues on buttered greaseproof paper in a baking tin and reheat in a warm oven for a few minutes.
- Serve on a bed of hot creamed potatoes or spinach puree.
Calories: 595 kcal
Carbohydrates: 7 g
Protein: 71 g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 235 mg
Sodium: 590 mg
Potassium: 1142 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 2696 IU
Vitamin C: 9 mg
Calcium: 53 mg
Iron: 6 mg