Calves’ Tongue


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Cooked calvestongue
  • 3 or 4 boned anchovies, breadcrumbs
  • ¼ lb of butter
  • the juice of 2 lemons, salt and pepper


Melt the butter in a saucepan, add the anchovies, which should be pounded in a mortar, the lemon juice, salt and pepper. Stir and mix well, and simmer for a few minutes. Slice the calves’ tongue, and dip each slice in this sauce when cold. Coat with fine white breadcrumbs, and fry to a golden colour in hot fat. Dish up and strain the sauce over the fried tongue. Rice is usually served with this dish.