Hot scarlet tongue and caper sauce

Name: Hot scarlet tongue and caper sauce
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 1 tablespoon double cream; 2-3 tablespoons capers; 1 tablespoon of vinegar from the capers; 1 tablespoon of vinegar from the capers; 1 scarlet tongue, soaked overnight if necessary; 25 g (1 oz) butter; 25 g (1 oz) flour; 425 ml (¾ pint) milk; salt and pepper; salt and pepper

Preparation info

To Serve
Four

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A scarlet tongue is a salted tongue, the brine turns it an appetizing red. Choose one that is on the small side and ask the butcher how long it will need soaking: if it is correctly pickled, it will need little if any; but if you are not certain, let it soak overnight.

Ingredients

1 scarlet tongue, soaked overnight if necessary
25 g (1 oz) butter

Europe
United Kingdom
Main course

Method

Let the tongue soak in a large bowl of cold water for the appropriate length of time.

Now put it into a large casserole and cover with fresh cold water. Put the lid on the pan, bring it slowly to the boil and simmer for 2½–3½ hours until the tongue can be very easily pierced with a skewer; it should feel very tender and soft. Remove it from the heat and let it sit in its hot stock while