Braised Tongues

Braised Tongues

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Servings: 4
Calories: 595


  • 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
Fat: 29g
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
Ingredients Offal, Tongue recipes
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