George Lang

Calves’ Tongues with Chestnuts and Raisins

Mazsolás És Gesztenyés Borjúnyelv

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2 calves’ tongues
  • Salt
  • 1 pound chestnuts
  • ¼

Method

  1. Cook tongues in water until they are soft. Drain. When tongues are cool enough to handle, pull off skin and membranes. Put tongues in 2 cups lightly salted water.
  2. Cook chestnuts in 1 quart