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George Lang
Calves’ Tongues with Chestnuts and Raisins
Mazsolás És Gesztenyés Borjúnyelv
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Preparation info
4
servings
Difficulty
Easy
Appears in
top 1000
The Cuisine of Hungary
By
George Lang
Published
1982
About
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Recipes
Contents
Ingredients
2
calves’ tongues
Salt
1
pound
chestnuts
¼
Europe
Hungary
Dinner
Eastern Europe
Method
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.
Cook chestnuts in
1
quart