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Lingua Salmistrata
Pickled ox tongue
- Difficulty
Medium
Published 1986
One of the sights in winter in the Veneto — pickled tongues, magnificent, in butchers’ shops. Here is the Venetian principle of pickling them, producing not only a fine colour but an agreeable flavour. (Calves’ feet, a calf s head or a piece of belly of pork can conveniently be put into the pickle at the same time.)
Method
The pickle. Dissolve
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